Easy Homemade Stuffing Recipes

Steps:

• Heat water between 105-115°F.
• I use water out of the tap, and let it run until I just can't keep my hand under any longer!
• Dissolve yeast in water in a large mixing bowl.
• Stir in sugar, oil and salt.
• Stir in 2 cups flour until smooth.
• Cover with a dish cloth and set in a warm place to rise for 15 min or until double in size.
• Stir down and add spices; stir.
• Add 2 1/2 cups flour, and stir to combine.
• Place 1/2 cup flour on your clean dry kneading surface.
• Turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes.
• Cut in half and form into 2 loaves.
• Place in loaf pans sprayed with oil.
• Allow to rise, covered, for 20 min or until doubled in size.
• Bake at 425°F, or until it is lightly browned and sounds hollow when tapped on top.
• Take out of pans immediately and allow to cool.
• When cool, cut into slices, and cubes.
• Put on a baking sheet.
• Bake at 300°F for 1 hr or until lightly browned.
• Stir occasionally.
• Store in airtight container until you are ready to use.
• To make stuffing: 4 cups croutons to 1 cup water, 1-2 bouillon cubes, and 1-4 T margarine.
• This recipe makes 12 cups croutons, or there about, so if you are making the whole recipe, triple the liquids.
• You may add extra water if it isn't moist enough.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
• In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
• Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.