**Discover the Delights of Homemade Stuffing: A Culinary Journey Through Bread, Herbs, and Savory Ingredients**
Embark on a culinary adventure with our collection of stuffing recipes, crafted from scratch with the magic of a breadmaker. Unleash your inner chef as you explore a symphony of flavors, textures, and aromas that will elevate your holiday meals to new heights. From classic bread stuffing to creative twists infused with wild rice, apples, or sausage, each recipe promises a delectable journey for your taste buds. Dive into the goodness of our cornbread stuffing, bursting with the vibrant flavors of cornmeal, bell peppers, and zesty spices. Experience the rustic charm of our sourdough stuffing, where tangy sourdough bread harmonizes with earthy mushrooms and aromatic herbs. And for a delightful vegetarian option, our vegetable stuffing offers a symphony of roasted vegetables enveloped in a medley of herbs and spices. With a breadmaker as your trusty companion, preparing these stuffing recipes becomes a breeze, allowing you to focus on savoring the joy of cooking and sharing delicious moments with loved ones. So, gather your ingredients, preheat your breadmaker, and let's embark on a culinary journey that will leave you craving more.
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
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
AMAZING STUFFING FROM SCRATCH (BREADMAKER RECOMMENDED)
This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it's solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.
Provided by Izzybee
Categories Onions
Time 1h45m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the Bread- set up your breadmaker for a 2 pound loaf on the wheat setting and follow your breadmaker's instructions on what order to add ingredients if it's different from my order.
- Combine Milk, 1.5 tsp Salt, 2 tbs butter and put in breadmaker.
- Combine both flours, sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning. Mix well.
- Add dry mixture to breadmaker.
- Add yeast to breadmaker.
- Bake on the "Whole Wheat" setting for a 2 pound loaf.
- When finished, remove bread promptly and let cool.
- Preheat oven to 200°F If you have a convection setting (with the fan) use it.
- Chop up bread into 1" chunks and spread them out on a baking sheet.
- Lightly toast the bread chunks in the oven until dry, turning them several times as needed. You want them to be dry but not crunchy. This takes 20-30 minutes. Alternatively, you can let them sit on the counter under a towel for 24 hours until stale instead of toasting.
- For the stuffing part:.
- In a large skillet, melt the 3/4 cup of butter.
- Add onions and celery.
- Saute for 3 to 5 minutes until they start to turn translucent.
- Add garlic, saute for another 2 to 3 minutes.
- Remove from heat.
- Add walnuts and mix well.
- Place bread chunks into a large bowl.
- Add vegetable mixture, eggs, 2 teaspoons salt. Mix well.
- Butter a casserole dish- I use a 12 x 15 but whatever you have that will fit the stuffing is fine. Remember you can serve the stuffing straight from this dish, so use something pretty if you want.
- Directions for baking right away: add 1 cup of broth now and mix well again, then continue adding broth until the stuffing looks moist. I use at least 4 cups. It will dry out some in the oven so don't skimp. Put the whole thing in the buttered dish. Cover with foil.
- Directions to freeze for later:, put the bread mixture into the buttered dish, cover with foil, and put it in the freezer. Get out a 12-cup muffin tin and pour your broth evenly into all the cups. Stick in the freezer until frozen solid. By this time your bread mixture is also frozen. Place the 12 frozen rounds of broth into the pan, re-cover, stick back in the freezer. It will freeze just fine for at least a month, probably longer.
- Directions for baking:.
- Preheat oven to 350°F.
- Bake, covered, for 45 minutes until heated through. You may need to add 10 minutes if you froze the mixture.
- Remove foil, stir gently.
- Bake, uncovered, another 15 minutes until golden brown.
- Serve warm, with gravy.
Nutrition Facts : Calories 543.9, Fat 29.4, SaturatedFat 14.9, Cholesterol 111.6, Sodium 1573.7, Carbohydrate 57.1, Fiber 5.5, Sugar 4.9, Protein 15.3
REALLY EASY BREAD STUFFING
Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.
Provided by Katie
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Yield 5
Number Of Ingredients 6
Steps:
- Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
- Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g
BASIC BREAD STUFFING
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
- Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g
STUFFING BREAD
My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts :
STUFFING BREAD (BREAD MACHINE)
This recipe is for a bread machine but I make this on my Kitchen Aid with some amount adjustments. I use this for my stuffing recipes, it's a wonderful change from white bread, and makes a great turkey sandwich bread also!
Provided by Kittencalrecipezazz
Categories Breads
Time 3h6m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order given.
- Select the BASIC BREAD setting, and the crust colour setting.
- Bake according to bread machine directions.
- Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.
BREAD STUFFING
Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg
"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).
Tips:
- Use fresh ingredients: The fresher your ingredients, the better your stuffing will taste. This means using fresh herbs, vegetables, and bread. If you can, try to use organic ingredients as well.
- Don't overstuff your bread: When you're stuffing your bread, be careful not to overstuff it. This will make the stuffing too dense and dry. Instead, stuff the bread lightly so that there's still some air pockets.
- Cook the stuffing all the way through: Make sure to cook the stuffing all the way through before serving. This will help to prevent foodborne illness. You can check to see if the stuffing is cooked by inserting a meat thermometer into the center. The stuffing should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the stuffing rest before serving: After you've cooked the stuffing, let it rest for a few minutes before serving. This will help the stuffing to set and make it easier to serve.
- Serve the stuffing with your favorite gravy: Stuffing is a delicious side dish that can be served with a variety of different gravy. Some popular options include turkey gravy, chicken gravy, and mushroom gravy.
Conclusion:
Stuffing is a classic holiday dish that can be enjoyed by people of all ages. It's a versatile dish that can be made with a variety of different ingredients, so you can easily customize it to your own taste. Whether you're making it for a special occasion or just for a weeknight meal, stuffing is a delicious and easy-to-make dish that everyone will love.
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