MY MOM'S BREAD DRESSING (STUFFING)
Whether you call it stuffing or dressing, this semi-homemade recipe is fantastic. We love the addition of sauteed celery, onion, and browned bacon. Bacon adds a little smokiness to the side dish. This recipe makes just the right amount to stuff the turkey and have an extra pan of dressing on the side. It's very adaptable and...
Provided by Deb Lund
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Cut up bacon in one-inch pieces.
- 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
- 3. When browned. add celery and saute for 2-3 minutes.
- 4. Add onions and continue sauteing until they become glassy and soft but not browned.
- 5. Empty dressing bags into a large pan (I use an old roasting pan).
- 6. Pour the bacon, onion, and celery evenly over the bread.
- 7. Sprinkle about 1 tsp rubbed sage and mix well.
- 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
- 9. Stuff your 12-14 lb turkey. There will be leftovers.
- 10. Roast according to directions. Don't stuff ahead of time.
- 11. Place the leftovers in a baking dish.
- 12. Add a little more chicken broth.
- 13. You can drizzle some melted butter over the top to make top nice and crispy.
- 14. Bake at 350 until warm and brown, about 45 minutes.
- 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
MOM'S BEST BREAD STUFFING
Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!
Provided by Kachup
Categories Grains
Time 2h50m
Yield 1 stuffing
Number Of Ingredients 9
Steps:
- Moisten bread cubes with milk or hot water.
- Add salt, pepper, poultry seasoning, and egg.
- Combine mixture.
- Melt butter in frying pan and add onions until slightly browned, then add celery.
- Stir, then add to bread cube mixture.
- Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
- Rub turkey or chicken well with oil, salt, and pepper.
- Put in 300 degree oven for 2 1/2 hours.
- After 1 1/2 hour turn oven down to 250 degrees.
MOIST BREAD DRESSING OR STUFFING
An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.
Provided by Halcyon Eve
Categories Poultry
Time 2h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
- Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
- Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
- Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
- Meanwhile, place remaining ingredients except eggs into a very large bowl.
- Pour giblet mixture over bread mixture and toss to mix together well.
- For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
- For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.
Nutrition Facts : Calories 124.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 53.8, Sodium 269.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 1.5
MOM'S OLD FASHION BREAD STUFFING
This is our oldest family recipe. It is the essential stuffing and is the taste of our family meals.
Provided by mrsteacher22
Categories Grains
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
- Stir in seasoning and lemon pepper.
- Place bread cubes in a large bowl; add onion mixture and beaten egg.
- Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
- Spoon stuffing into neck and body cavities of the turkey.
- If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
- Recipe makes enough for a 15 pound bird.
Nutrition Facts : Calories 511.5, Fat 14, SaturatedFat 6.3, Cholesterol 38, Sodium 925, Carbohydrate 79.7, Fiber 5.3, Sugar 7.6, Protein 15.7
BASIC BREAD STUFFING
This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)
Provided by Stacky5
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
- Stuff into the cavity of the turkey before roasting, if desired.
- OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
- NOTE: Allow 1 cup stuffing for each pound of poultry.
MOM'S DELICIOUS OYSTER CORN BREAD DRESSING
A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!
Provided by Jessica
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
- Prepare dry corn bread mix according to package directions. Crumble, and set aside.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
- Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g
MOM'S STUFFING
I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to...
Provided by Tam D
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chop onion and celery.
- 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
- 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
- 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
- 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
- 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
- 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
- 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!
MY MOM'S PERFECT THANKSGIVING STUFFING
What a wonderfully classic stuffing recipe! It's filled with celery, green pepper, onion, and fresh herbs which makes the stuffing extremely flavorful. Easy to make, this recipe makes a lot so it's enough to feed a crowd. It reminds us of what our moms used to make.
Provided by Robyn Bruce
Categories Savory Breads
Time 3h
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
- 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
- 3. Pour melted butter and vegetables over all bread cubes and crumbs.
- 4. Mix in the two beaten eggs. Toss.
- 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
- 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
- 7. Toss once again, making sure all bread is well coated with all ingredients.
- 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
- 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
- 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
- 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
- 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)
MOM'S OYSTER DRESSING/STUFFING
The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
Provided by Krsi Sue
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk, butter, and oyster liquid in small pan.
- Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
- Add liquid and stir.
- Stuff poultry or place in greased foil lined baking dish.
- Bake 350 degrees for 1 hour, or until poultry is done.
Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
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MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
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Cuisine AmericanEstimated Reading Time 3 minsCategory Main DishTotal Time 45 mins
- In a large skillet melt butter. Cook celery and onion until translucent and tender. Remove from heat.
- Place the bread cubes in a large bowl. Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten.
- Bake in a covered casserole dish for 30-45 minutes or until heated through. Or stuff into the cavity of a turkey.
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