CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by Food Network
Categories side-dish
Time 55m
Yield 18 (3/4-cup) servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- 3. Bake 35 minutes or until heated through and lightly browned.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
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).
TRADITIONAL HERB STUFFING OR DRESSING
Here is a good basic stuffing &/or dressing recipe. It has mushrooms and nuts and all the other good things that one thinks of when you visualize a turkey roasting away.
Provided by Manami
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
- Melt butter in large skillet and add mushrooms, onions, & celery.
- Saute for 3-5 minutes until translucent.
- Add garlic and cook for another 2-3 minutes.
- Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
- Add nuts and mix well again.
- Beat the eggs.
- Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
- Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
- Transfer stuffing to prepared dish.
- Cover with buttered foil and bake until heated through, about 45 minutes.
- Uncover and bake until top is golden brown, about 15 minutes.
- Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.
Nutrition Facts : Calories 445.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.5, Sodium 880.2, Carbohydrate 25.8, Fiber 2.2, Sugar 5.2, Protein 9.3
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BUTTERY HERB STUFFING RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (2)Total Time 1 hr 45 minsCategory SideCalories 276 per serving
- To lightly toast the bread, place on a baking sheet and toast in the oven at 210°F (100°C) for 90 minutes, flipping every 30 minutes. This can be done a few days ahead.
- In a medium skillet, over medium heat, melt the butter and saute the onion and celery until tender (not brown). Add the garlic, and cook for a minute or until it's fragrant then remove from heat.
- In a large mixing bowl, combine the toasted bread with the butter-veg mixture, and chopped herbs. Season with salt and pepper. Add a cup of stock, and mix everything with a spatula or your hands.
CLASSIC HERB STUFFING - THE MERCHANT BAKER
From themerchantbaker.com
4.6/5 (5)Estimated Reading Time 7 minsServings 8Total Time 2 hrs 5 mins
- Cut sliced bread into 1/2"-1" squares. Spread cubes evenly in two ungreased sheet pans. Bake for 25 minutes. Remove from oven,stir bread cubes and return for another 20-25 minutes until lightly golden and fully dried out.
TRADITIONAL HERB STUFFING - PERSNICKETY PLATES
From persnicketyplates.com
Ratings 48Calories 671 per servingCategory Snack
- Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
- Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
- In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.
BEST STUFFING RECIPE - OUR FAVORITE BUTTERY HERB …
From howsweeteats.com
5/5 Total Time 1 hr 35 minsCategory Side Dish
- Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
- My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
- Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
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