# Classic Bread Stuffing: A Savory Dish for Your Holiday Table
Bread stuffing is a traditional dish served at holiday meals, particularly Thanksgiving and Christmas. It is a savory mixture of bread cubes, vegetables, herbs, and spices, often cooked with broth or stock. This classic recipe yields a moist and flavorful stuffing that will complement any roasted meat or poultry. In addition to the classic stuffing recipe, this article also includes variations such as sausage stuffing, cornbread stuffing, and vegetarian stuffing, ensuring that there's a perfect stuffing recipe for every taste and dietary preference. Whether you're looking for a traditional stuffing recipe or something more unique, this article has you covered. So gather your ingredients and get ready to make a delicious and memorable stuffing for your next holiday feast.
## Recipes Included:
1. **Classic Bread Stuffing:** This is the quintessential stuffing recipe, made with white bread cubes, celery, onion, and herbs. It's a simple yet flavorful dish that pairs well with any roasted meat or poultry.
2. **Sausage Stuffing:** This variation adds ground sausage to the classic stuffing recipe, giving it a savory and hearty flavor. It's perfect for those who love a little extra protein in their stuffing.
3. **Cornbread Stuffing:** This recipe uses cornbread cubes instead of white bread cubes, resulting in a moist and slightly sweet stuffing. It's a great option for those who want something a little different from the classic stuffing recipe.
4. **Vegetarian Stuffing:** This recipe is perfect for vegetarians and vegans. It uses a combination of vegetables, nuts, and herbs to create a flavorful and satisfying stuffing. It's a great way to add some extra vegetables to your holiday meal.
BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
Provided by Julesong
Categories Chicken
Time 15m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
- Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
- Place the bread cubes into a large, deep bowl.
- Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
- Toss the cubes thoroughly to coat.
- (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
- We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
- Adapted from Betty Crocker's Picture Cook Book, circa 1950.
- Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
- Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
CLASSIC BREAD TURKEY STUFFING
Make and share this Classic Bread Turkey Stuffing recipe from Food.com.
Provided by CulinaryExplorer
Categories Winter
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix butter, celery, spices, eggs & broth together in crock pot.
- Add the bread crumbs and stir to blend.
- Cook in slow cooker on high for 45 minutes, reduce heat to low for 6 hours.
CLASSIC BREAD STUFFING FOR A CROWD
Steps:
- 1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. I, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. ** if using sausage Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. using a slotted spoon transfer to plate** Then.... Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl. 2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper (and to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish. 3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
Tips:
- Use high-quality bread: Stale bread is best for stuffing, as it absorbs more of the flavorful broth and seasonings. French bread, sourdough, and Italian bread are all good choices.
- Toast the bread cubes: Toasting the bread cubes before adding them to the stuffing helps to give them a nice, crispy texture. You can toast them in the oven or in a skillet over medium heat.
- Use a flavorful broth: The broth is what really makes the stuffing sing, so be sure to use a good-quality broth. Chicken broth, turkey broth, or vegetable broth are all good choices.
- Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the stuffing. Some common vegetables to add include celery, onions, carrots, and mushrooms. You can also add other vegetables, such as zucchini, bell peppers, or corn.
- Season the stuffing well: Be sure to season the stuffing with plenty of salt, pepper, and herbs. Common herbs to use include sage, thyme, and rosemary.
- Don't overstuff the turkey: Stuffing expands when it cooks, so be careful not to overstuff the turkey. Leave about 1/2 cup of space at the top of the cavity.
- Bake the stuffing until it is cooked through: The stuffing should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
Conclusion:
Classic bread stuffing is a delicious and versatile dish that can be enjoyed with a variety of meals. Whether you are making it for Thanksgiving dinner or a weeknight meal, be sure to follow these tips to make the best stuffing possible.
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