Best 8 My Moms Bread Dressing Stuffing Recipes

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Bread dressing, also known as stuffing, is a classic side dish that is often served with roasted turkey or chicken. It is a savory mixture of bread cubes, vegetables, and seasonings, and can be made with a variety of different ingredients. This article provides three delicious bread dressing recipes that are sure to please everyone at your table. The first recipe is for a traditional bread dressing made with white bread, celery, onion, and sage. The second recipe is for a cornbread dressing made with cornbread, sausage, and apples. The third recipe is for a wild rice dressing made with wild rice, mushrooms, and pecans. All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic bread dressing, a cornbread dressing, or a wild rice dressing, this article has you covered.

Here are our top 8 tried and tested recipes!

THE BEST STUFFING RECIPE



The Best Stuffing Recipe image

An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.

Provided by Kristen Chidsey

Categories     Side Dish

Time 1h20m

Number Of Ingredients 8

1/4 cup butter (plus more for greasing pan)
1 large onion (diced)
3 celery stalks (chopped)
3 sprigs fresh thyme leaves (stems discarded)
1 pound bread (cubed)
2 cups chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
  • Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
  • Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
  • Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
  • Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
  • Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
  • Pour the prepared stuffing into the prepared baking dish and cover with foil.
  • Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

Nutrition Facts : Calories 235 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

MY MOM'S BREAD DRESSING (STUFFING)



My Mom's Bread Dressing (Stuffing) image

Whether you call it stuffing or dressing, this semi-homemade recipe is fantastic. We love the addition of sauteed celery, onion, and browned bacon. Bacon adds a little smokiness to the side dish. This recipe makes just the right amount to stuff the turkey and have an extra pan of dressing on the side. It's very adaptable and...

Provided by Deb Lund

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 7

1 lb Oscar Mayer bacon
2 c diced celery
1 c diced onion
2 bag(s) onion and sage bread stuffing, 12 oz each
1/2-1 tsp rubbed sage, to taste
1-2 c chicken broth, enough to dampen dressing
maybe a little melted butter

Steps:

  • 1. Cut up bacon in one-inch pieces.
  • 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
  • 3. When browned. add celery and saute for 2-3 minutes.
  • 4. Add onions and continue sauteing until they become glassy and soft but not browned.
  • 5. Empty dressing bags into a large pan (I use an old roasting pan).
  • 6. Pour the bacon, onion, and celery evenly over the bread.
  • 7. Sprinkle about 1 tsp rubbed sage and mix well.
  • 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
  • 9. Stuff your 12-14 lb turkey. There will be leftovers.
  • 10. Roast according to directions. Don't stuff ahead of time.
  • 11. Place the leftovers in a baking dish.
  • 12. Add a little more chicken broth.
  • 13. You can drizzle some melted butter over the top to make top nice and crispy.
  • 14. Bake at 350 until warm and brown, about 45 minutes.
  • 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.

MOM'S STUFFING



Mom's Stuffing image

I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to...

Provided by Tam D

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 8

1/2 c butter
2 large yellow onions, chopped
2 c celery, chopped fine
12 c bread cubes*
1 1/2 tsp each: marjoram and salt
3/4 tsp each: sage, thyme, pepper
1 tsp parsley flakes
1/2-1 c chicken broth

Steps:

  • 1. Chop onion and celery.
  • 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
  • 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
  • 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
  • 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
  • 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
  • 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
  • 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!

"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

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

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).

MY MOTHER'S CORNBREAD DRESSING



My Mother's Cornbread Dressing image

My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!

Provided by ShackaShea

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped celery
2 1/2 cups chopped onions
1 tablespoon butter
2 (8 ounce) packages cornbread mix
2 tablespoons sage

Steps:

  • Prepare corn bread as usual.
  • Crumble in a bowl and set aside.
  • In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
  • Mix the veggies (with the water) with the corn bread.
  • Add sage to taste ( I use a LOT of sage).
  • Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
  • Serve with cranberry sauce.

Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING



Granny's Old-Fashioned Bread and Sage Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1- pound loaves sliced, white bread
¼ cup chopped parsley
2 ½ to 3 cups canned chicken broth

Steps:

  • Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
  • Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
  • In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOIST BREAD DRESSING OR STUFFING



Moist Bread Dressing or Stuffing image

An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.

Provided by Halcyon Eve

Categories     Poultry

Time 2h

Yield 16 cups, 16 serving(s)

Number Of Ingredients 15

1 quart boiling water (3 cups if using as stuffing) or 1 quart chicken broth (3 cups if using as stuffing)
turkey giblets (including neck, but excluding liver)
1 bay leaf
1 pinch salt (or to taste, may omit if using broth)
1/4 teaspoon peppercorn
1 -1 1/2 cup butter
1 cup minced onion
1/2 teaspoon black pepper
2 teaspoons poultry seasoning
1 teaspoon salt (or to taste)
1/4 cup snipped fresh parsley
1/4 cup diced celery
6 quarts day-old white bread, cut into 1/2 inch cubes (24 cups, lightly packed, or about 1 1/2-2 loaves)
1/4 cup dry mustard
2 -3 eggs (omit for stuffing option)

Steps:

  • Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
  • Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
  • Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
  • Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
  • Meanwhile, place remaining ingredients except eggs into a very large bowl.
  • Pour giblet mixture over bread mixture and toss to mix together well.
  • For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
  • For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.

Nutrition Facts : Calories 124.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 53.8, Sodium 269.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 1.5

MOM'S CORNBREAD DRESSING



Mom's Cornbread Dressing image

This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.

Provided by Nicole Brummett

Categories     Cheese

Time 1h45m

Yield 1 lg. pan

Number Of Ingredients 8

pre-made cornbread, crumbled up (1 pan, any way you like to make it)
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
3 eggs, beaten
1 (14 ounce) can chicken broth (1-2 cans)
salt
pepper
ground sage

Steps:

  • Preheat oven to 350°.
  • Mix cornbread, celery, onion, eggs and 1 can of broth together.
  • Add salt, pepper and sage to taste.
  • Bake at 350° for 30-45 minutes or until done.
  • Half way through cooking check moisture; slowly add other can of broth if needed.

Tips:

  • Use a variety of breads for a more complex flavor and texture. Stale bread is ideal, as it will absorb more of the other ingredients and hold its shape better.
  • Toast the bread cubes before adding them to the dressing. This will help them to brown and add a nutty flavor.
  • Sauté the vegetables in butter or oil until they are softened. This will bring out their flavor and make them more digestible.
  • Season the dressing generously with salt and pepper. You can also add other herbs and spices, such as sage, thyme, rosemary, or poultry seasoning.
  • Moisten the dressing with broth or water until it is just slightly damp. You don't want it to be soggy.
  • Bake the dressing in a covered dish at 350 degrees Fahrenheit for 30-45 minutes, or until it is heated through and golden brown on top.

Conclusion:

My Mom's Bread Dressing Stuffing is a delicious and easy-to-make dish that is perfect for Thanksgiving or any other special occasion. It is a classic Southern recipe that is sure to please everyone at the table. With its simple ingredients and straightforward instructions, this recipe is a great choice for both experienced and beginner cooks. So next time you are looking for a delicious and festive stuffing recipe, give My Mom's Bread Dressing Stuffing a try.

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