No Fail Bread Dressing Recipes

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
• Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
• Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
• Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

Steps:

• Melt butter over low medium heat.
• Add celery and onions and saute until vegetables are soft, but not browned. Add pecans,pepper, sage and marjoram. Stir to combine and remove from heat.
• Beat egg with chicken broth and pour over bread cubes. Stir to combine and add butter mixture. Fold together gently until well mixed.
• Spoon dressing into a buttered casserole pan, cover, and bake at 375F for 35 minutes. Uncover for last 10 minutes if you like a crisp top.

Steps:

• 1. Heat oven to 325 degrees,Place bread cubes in large bowl. Butter casserole dish.
• 2. Saute the vegetables: heat butter in saute pan. Cook onions until limp. Add celery, cook until lightly browned.
• 3. Assemble the dressing: Scrape veggies into bowl with bread. Sprinkle in herbs, if using unseasoned bread cubes, start with about 1 teaspoon each of sage, marjoram, and thyme, grindings of pepper and salt, to taste, plus a pinch or two of cayenne. Season lightly, you can always add more.
• 4. While tossing, drizzle in enough broth to moisten mixture throughout, but not so it's sopping. Taste for seasoning, adding more if desired. if you prefer dense dressing, first add broth to barely moisten the mixture and correct seasonings. Then mix in the beaten egg and combine. wait a few minutes, allowing broth and egg to saturate the bread, before adding any more broth.
• 5. Bake dressing: Spoon mixture into buttered baking dish, do with butter. Cover mixture with a sheet of parchment and then tightly with foil. Place in oven and bake 45-60 minutes until piping hot and set. During the last 10 minutes of baking, remove foil and parchment, allowing top to brown. Sprinkle lightly with paprika during the final minutes.

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).