Best 20 Herb Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover a Culinary Symphony of Herbs and Flavors: Explore a Collection of Herb Stuffing Recipes**

Embark on a tantalizing journey into the world of herb stuffing, where aromatic herbs and savory ingredients unite to create a symphony of flavors that will elevate any meal. From the classic Thanksgiving stuffing to creative vegetarian and gluten-free options, this diverse selection of recipes offers something for every palate and dietary preference. Prepare to be captivated by the irresistible aromas and delectable tastes that await you as you explore these culinary masterpieces.

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

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.

Provided by Ina Garten

Categories     side-dish

Time 1h22m

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
  • Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
  • In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
  • Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

HERB AND APPLE STUFFING



Herb and Apple Stuffing image

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

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

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.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

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

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

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

CELERY HERB STUFFING AND SAVORY CHICKEN



Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING



Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

  • Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
  • Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
  • Leave to cool completely.
  • Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
  • Truss the chicken if desired.
  • Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
  • Put any leftover stuffing into a small ovenproof dish.
  • Rub the softened butter over the chicken breast and season with salt and pepper.
  • Place the chicken, breast side down, in a roasting pan.
  • Cook in a 375* oven for about 1 1/2-2 hours.
  • Turn the chicken over when lightly browned.
  • Continue cooking, basting every 20 minutes.
  • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
  • Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
  • Transfer to a warmed serving platter and keep warm while you make the gravy.
  • Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
  • Carve the chicken and serve with the gravy.
  • Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
  • of the fat that rises to the surface, leaving behind the cooking juices.
  • Put the roasting pan on top of the stove.
  • Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
  • Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
  • Simmer for 2 minutes, then taste for seasoning.
  • Strain into a warmed gravy boat and serve immediately.
  • Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
  • Stir in 1 quart water.
  • Bring to a boil, skimming off any scum that forms on the surface.
  • Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
  • Simmer for about 1 hour.
  • Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
  • Strain before use.

BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING



Bacon-Wrapped Beef Tenderloin with Herb Stuffing image

Categories     Beef     Herb     Pork     Roast     Christmas     Beef Tenderloin     Bacon     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 7

1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)
Canola oil

Steps:

  • Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
  • Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
  • Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
  • Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING



Herb-Scented Roast Turkey with Cornbread Stuffing image

Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h50m

Yield 16

Number Of Ingredients 15

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes cornbread or soft bread
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
1 whole turkey (12 lb), thawed if frozen
1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
  • Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
  • Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
  • Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
  • To serve, garnish turkey with fresh herb sprigs, if desired.

Nutrition Facts : Calories 595, Carbohydrate 21 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg

PORK CHOPS WITH HERB STUFFING



Pork Chops with Herb Stuffing image

The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

1 cup cubed (3/8 inch) rustic bread, without crusts
1 tablespoon unsalted butter and 1/4 cup olive oil
1/2 cup finely chopped onion, and 3/4 cup chopped celery
1/4 cup plus one tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup olive oil
3/4 cup chopped celery

Steps:

  • Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
  • Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
  • Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

ROAST CHICKEN WITH GREEN HERB STUFFING



Roast Chicken with Green Herb Stuffing image

Provided by Amy Thielen

Categories     main-dish

Time 15h25m

Yield 6 servings

Number Of Ingredients 14

One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed)
Canola oil, for oiling pan and chicken
1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
8 tablespoons cold salted butter
2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage
3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon

Steps:

  • Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
  • Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
  • Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
  • Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
  • Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
  • Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
  • Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
  • Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing image

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable--you'll get great results every time.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h30m

Yield 12

Number Of Ingredients 12

½ cup butter
2 tablespoons olive oil
6 medium green onions, chopped
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 (14 ounce) cans artichoke hearts, drained and chopped
3 (8 ounce) cans mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
1 (5 pound) center-cut boneless pork loin roast, butterflied
½ teaspoon garlic powder

Steps:

  • Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • Remove the skillet from the heat. Add the stuffing and mix lightly.
  • Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 33.8 g, Cholesterol 87.7 mg, Fat 19.1 g, Fiber 5.4 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1276.7 mg, Sugar 3.1 g

TURKEY WITH HERB STUFFING



Turkey with Herb Stuffing image

This old family recipe was brought West by my great-grandmother, who rode in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor. -Ruth Warner, Grand Junction, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings (10 cups stuffing).

Number Of Ingredients 10

2 cups finely chopped onions
1/2 cup butter, cubed
1 cup finely chopped celery with leaves
1 package (12 ounces) unseasoned bread cubes
1 teaspoon each dried basil, thyme and savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 turkey (12 to 14 pounds)
Additional butter, melted

Steps:

  • In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts :

CORN AND HERB-BREAD SAUSAGE STUFFING



Corn and Herb-Bread Sausage Stuffing image

Provided by Lisa Mayfield

Categories     Herb     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Corn     Fall     Bon Appétit     North Carolina

Yield Makes about 12 cups

Number Of Ingredients 9

1 pound bulk pork sausage
2 cups chopped celery
2 cups chopped onion
5 cups corn bread stuffing mix (about one 12-ounce package)
5 cups herbed-bread stuffing mix
1 teaspoon dried poultry seasoning, crumbled
1 teaspoon dried rubbed sage
1/2 teaspoon pepper
3 cups canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
  • Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING



Roasted Turkey Breast with Fennel-Herb Stuffing image

This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, finely chopped (about 12 ounces)
2 garlic cloves, minced
1 small bulb fennel (about 8 ounces), trimmed and finely chopped
11 slices (1/2 inch thick) country bread, trimmed of crusts and cut into 1/2-inch cubes (about 5 cups)
1 tablespoon fresh thyme
2 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish (optional)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/4 to 3 1/4 cups homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
1 whole boneless turkey breast (about 6 pounds)
2 tablespoons olive oil
1 blood orange, thinly sliced, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
  • Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
  • Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
  • Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing image

Yield Serves 12

Number Of Ingredients 12

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder

Steps:

  • 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
  • 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

HERB SALTED PORK LOIN WITH DRIED FRUIT & PISTACHIO STUFFING



Herb Salted Pork Loin with Dried Fruit & Pistachio Stuffing image

This pork loin roast is a delicious entrée suitable for any holiday feast! The sweet and salty grain-free stuffing will delight even picky eaters.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 1h35m

Yield 8

Number Of Ingredients 12

¼ cup Diamond Crystal® Kosher Salt
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1 (3 pound) boneless pork loin roast, butterflied
¼ cup chopped roasted pistachios
¼ cup sweetened dried cranberries
¼ cup golden raisins
2 cloves garlic, chopped
1 tablespoon olive oil, or more as needed
Ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place Diamond Crystal® Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
  • Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
  • Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
  • Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
  • Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Allow roast to sit for 10 minutes prior to serving.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 8.9 g, Cholesterol 82.8 mg, Fat 18.4 g, Fiber 0.9 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 2924.5 mg, Sugar 5.8 g

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
  • Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE



Eggplant (Aubergine) & Herb Stuffing Casserole image

This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.

Provided by twissis

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggplants
1 1/3 cups Pepperidge Farm Herb Stuffing (divided)
1 medium onion (chopped)
1/2 green bell pepper (chopped)
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
  • Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
  • Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
  • Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
  • Bake for 30 min or till hot & bubbly. Serve immediately.
  • NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
  • NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

TOMATOES WITH HERB STUFFING



Tomatoes with Herb Stuffing image

This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
2 cups each cubed day-old white, whole wheat and rye bread
1/4 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup condensed chicken broth, undiluted
8 medium tomatoes

Steps:

  • In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.

CELERY-HERB STUFFING



Celery-Herb Stuffing image

Make this for our Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups

Number Of Ingredients 16

7 tablespoons unsalted butter, plus more for dish and baking
1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 celery root, (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 cup extra-dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon poultry seasoning (such as Bell's)
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 to 4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
  • Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
  • Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
  • Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
  • To cook stuffing in turkey: Stuff as directed (see turkey recipe); for the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 6

Number Of Ingredients 11

6 links Dietz & Watson All Natural Uncured Nitrate-free Italian Chicken Sausage, diced
½ cup butter
2 cups chopped onion
1 ½ cups chopped celery
10 cups cubed French bread or white bread
1 tablespoon poultry seasoning
1 tablespoon finely chopped fresh sage or dried leaf sage, crumbled
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1 dash freshly ground black pepper
1 ½ cups chicken broth or more as needed

Steps:

  • Lightly butter a 9x13-inch baking dish. Preheat oven to 350 degrees F.
  • In a large skillet over medium heat, cook the sausage, stirring frequently, until sausage is cooked through. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.
  • In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 39.7 g, Cholesterol 81.9 mg, Fat 23.7 g, Fiber 2.9 g, Protein 21.2 g, SaturatedFat 13.1 g, Sodium 1732.8 mg, Sugar 4.5 g

Tips for Making the Perfect Herb Stuffing:

  • Use fresh herbs: Fresh herbs add a burst of flavor to stuffing. Choose herbs that you enjoy and that complement the other ingredients in the stuffing.
  • Don't overstuff the bird: Overstuffing can make the bird dry and tough. Aim to fill the bird loosely, leaving about 1/2 inch of headspace.
  • Roast the bird at a high temperature: This will help to create a crispy skin and juicy meat.
  • Baste the bird regularly: Basting helps to keep the bird moist and flavorful. Use a mixture of butter, oil, and herbs to baste the bird.
  • Let the bird rest before carving: This allows the juices to redistribute throughout the bird, resulting in more tender meat.

Conclusion:

Herb stuffing is a delicious and versatile side dish that can be served with a variety of main courses. It is a great way to use up leftover bread and herbs, and it can be customized to your own taste. Whether you are making it for a special occasion or a weeknight dinner, herb stuffing is sure to be a hit.

Related Topics