Best 2 Ediths Stuffing Recipes

**Edith's Stuffing: A Thanksgiving Tradition with a Twist**

As the aroma of roasted turkey fills the air, the anticipation for a delectable Thanksgiving feast reaches its peak. Edith's stuffing, a culinary masterpiece passed down through generations, takes center stage as the perfect accompaniment to the succulent bird. This savory stuffing boasts a harmonious blend of textures and flavors that will tantalize your taste buds and leave you craving for more. With a choice of three distinct recipes, each offering unique variations on this classic dish, Edith's stuffing caters to diverse preferences and dietary needs.

1. **Edith's Traditional Stuffing**: This recipe stays true to the classic Southern tradition, featuring a combination of cornbread, celery, onion, and savory herbs. The cornbread adds a slightly sweet and crumbly texture, while the vegetables provide a crisp freshness. This stuffing is a perfect choice for those who appreciate the timeless flavors of a traditional Thanksgiving feast.

2. **Wild Rice Stuffing**: For a healthier and more sophisticated take on stuffing, Edith's Wild Rice Stuffing is a delightful option. Featuring a blend of wild rice, mushrooms, and dried cranberries, this stuffing offers a nutty flavor and a chewy texture. The addition of dried cranberries adds a touch of sweetness and tartness, creating a complex and satisfying dish.

3. **Sausage and Apple Stuffing**: Those who enjoy a savory and hearty stuffing will find Edith's Sausage and Apple Stuffing irresistible. This recipe combines ground sausage, sautéed apples, and a medley of herbs and spices. The sausage provides a rich and meaty flavor, while the apples add a touch of sweetness and a delightful crunch. This stuffing is sure to be a hit with meat lovers and those who appreciate a unique twist on a classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

OUR FAVORITE BUTTERY HERB STUFFING

Our Favorite Buttery Herb Stuffing image

This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!

Provided by How Sweet Eats

Categories Side Dish

Time 1h35m

Number Of Ingredients 12

Ingredients

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) (preferably toasted or stale)
1 cup unsalted butter
3 cups diced sweet onion, (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, (minced)
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

Steps:

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.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
I have successfully made this a day ahead of time and reheated it - it's just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

OLD FASHIONED STUFFING

Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

Ingredients

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Don't overstuff the bird. Overstuffing can cause the stuffing to become dry and dense.
Cook the stuffing to the proper temperature. The internal temperature of the stuffing should reach 165 degrees Fahrenheit.
Let the stuffing rest before serving. This will allow the flavors to meld and the stuffing to set.

Conclusion:

Edith's stuffing is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are making it for a holiday meal or a weeknight dinner, this stuffing is sure to be a hit. With its simple ingredients and easy-to-follow instructions, Edith's stuffing is a recipe that you will turn to time and time again.