Crouton Confetti Cabbage Stuffing Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Steps:

• Crush garlic into a paste with a mortar and pestle.
• Mix crushed garlic, olive oil, Parmesan cheese, butter, salt, thyme, and onion powder together until relatively homogenous. Let sit for 10 minutes.
• Place bread cubes in a large bowl and spoon butter mixture on top. Toss well to make sure all the cubes are coated. Cover and let sit until bread soaks up the mixture, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet in a single layer.
• Bake in the preheated oven, flipping once halfway, until golden brown and firm to the touch, 8 to 10 minutes.

Steps:

• Preheat the oven to 300 degrees.
• Spread the bread cubes in a single layer on 2 large cookie sheets.
• Bake until lightly browned and crisp, about 20 minutes.
• Transfer to a large bowl to cool.
• Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
• Add to the bread cubes using a slotted spoon.
• In the same skillet, cook the onion and celery until transparent.
• Add to the bread cubes, again with a slotted spoon.
• Mix in the water chestnuts, pecans, parsley and sage.
• Add the stock and the butter and toss until fully mixed.
• The mixture will look kind of dry.
• Season with salt and pepper to taste.
• You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

Steps:

• Preheat the oven to 325°F and butter a 15x10x2-inch glass baking dish. Bake the bread pieces on 2 large rimmed baking sheets for about 20 minutes, tossing occasionally, or until lightly toasted.
• Sauté the sausages in a large sauté pan over high heat until cooked through, breaking them up into large bite-size pieces with a spoon, about 10 minutes. Using a slotted spoon, transfer the sausages to a large bowl.
• Add the toasted bread and toss to combine well. Melt the butter in the same sauté pan with the pan drippings. Add the onion, celery and garlic to the pan and sauté for 12 minutes or until the onions are very tender.
• Add the sage and sauté for 2 minutes or until the sage is dark green. Stir the onion mixture into the stuffing. Season to taste with salt and pepper. Toss the stuffing with the eggs to combine well. Add enough broth to moisten the stuffing slightly.
• Transfer the stuffing to the prepared dish. Cover with foil. The stuffing can be prepared up to this point 8 hours ahead. Cover and refrigerate.
• Preheat the oven to 350°F Bake the stuffing covered for about 1 hour or until heated through. Uncover and bake until the stuffing begins to brown on top, about 20 minutes.