Fluffy Stuffing Recipes

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Steps:

• Tear bread into small pieces into a large bowl.
• Saute' the celery, onion and carrot in a frying pan with margarine until tender.
• Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
• Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
• Mix until blended.
• Empty mixture into a 2- quart well-greased casserole dish.
• Bake in 350 degree oven for about an hour.
• Cover lightly with foil and bake for an additional hour at 300 degrees.
• Outside will be crunchy, and while the inside is fluffy and moist.

Steps:

• 1. tear up or cube the bread. You can use white, whole wheat or a mix. Pour the 6 cups into a large bowl add the 6 cups of Rice Krispies. Toss together.
• 2. cook onion in butter or margarine until golden and onions are clear. Add poultry seasoning to this a stir.
• 3. Pour over rice Krispies and bread cubes. Mix well.
• 4. Place the mixture in a baking dish. Drizzle the broth over the mixture.
• 5. Bake at 350 degrees for 30 minutes ( cover if desired soft and uncover for crunchy)
• 6. GIBLET BROTH: Boil the neck, liver, and other things stuffed in the turkey when bought. Simmer for about 1 hour. Use 1/2 cup of broth for the stuffing. Discard the rest.

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).