## Classic Stuffing: A Delightful Culinary Tradition
Stuffing, a delectable culinary creation, holds a special place in the hearts of food enthusiasts worldwide. It is a versatile dish that can elevate any meal with its savory flavors and comforting textures. Whether you prefer a traditional stuffing made with bread cubes, herbs, and spices, or a more modern take featuring wild rice, dried fruits, and nuts, there's a stuffing recipe out there to satisfy every palate. With its ability to complement a wide variety of main courses, stuffing has become an integral part of many festive gatherings, including Thanksgiving, Christmas, and Easter.
**Recipes Included in this Article:**
1. **Classic Bread Stuffing:** This timeless recipe captures the essence of traditional stuffing, featuring a combination of soft bread cubes, aromatic herbs, and savory spices. It is a simple yet flavorful dish that pairs perfectly with roasted turkey or chicken.
2. **Cornbread Stuffing:** With its golden brown crust and moist, flavorful interior, cornbread stuffing adds a touch of Southern charm to your holiday table. Made with a combination of cornbread, vegetables, and herbs, this stuffing is a delightful complement to roasted pork or duck.
3. **Wild Rice Stuffing:** For a more unique and sophisticated stuffing experience, try this wild rice variation. Featuring a blend of wild rice, dried cranberries, and toasted pecans, this stuffing offers a nutty, slightly chewy texture and a vibrant pop of color. It pairs well with roasted venison or lamb.
4. **Vegetarian Stuffing:** This hearty and flavorful stuffing is a perfect option for vegetarians and meat-eaters alike. Made with a combination of quinoa, vegetables, and herbs, this stuffing is packed with protein, fiber, and an array of vitamins and minerals. It is a delicious and nutritious addition to any holiday meal.
5. **Gluten-Free Stuffing:** For those with gluten sensitivities or allergies, this gluten-free stuffing provides a delicious and satisfying alternative. Made with a combination of gluten-free bread cubes, vegetables, and herbs, this stuffing is just as flavorful and satisfying as traditional stuffing, without the gluten.
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 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 McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- 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.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
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 STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
CLASSIC SAGE AND SAUSAGE STUFFING
Steps:
- 1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F 2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. 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. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve. Printed from http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html
CLASSIC CORNBREAD SAUSAGE STUFFING
Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
- Preheat oven to 400 degrees F.
- Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
- Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
- Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 42.9 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 1.2 g, Protein 12.1 g, SaturatedFat 4.9 g, Sodium 1713.4 mg, Sugar 7.7 g
CLASSIC HERB AND FENNEL STUFFING
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Stuffing/Dressing Fennel Bread Sage Celery Herb Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
- Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before 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 day-old bread: Stale bread absorbs more liquid and seasonings, resulting in a more flavorful stuffing.
- Toast the bread cubes: Toasting the bread cubes before adding them to the stuffing mixture gives them a crispy texture.
- Use a variety of vegetables: A combination of celery, onion, carrots, and herbs adds flavor and texture to the stuffing.
- Season the stuffing well: Use a combination of fresh herbs, spices, and salt and pepper to flavor the stuffing.
- Don't overmix the stuffing: Overmixing the stuffing can make it dense and gummy.
- Let the stuffing rest before baking: Allowing the stuffing to rest for 15-30 minutes before baking allows the flavors to meld and the bread to absorb the liquid.
Conclusion:
Classic stuffing is a delicious and versatile side dish that can be enjoyed with a variety of main courses. By following these tips, you can make a classic stuffing that is sure to impress your family and friends.
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