Best 6 No Fail Bread Dressing Recipes

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In the realm of culinary delights, few dishes evoke the essence of comfort and warmth like bread dressing. This versatile culinary creation, often associated with Thanksgiving and holiday feasts, is a delectable blend of savory flavors and textures that tantalizes the taste buds. Bread dressing, also known as stuffing, is a culinary canvas that invites creativity and experimentation, with a multitude of variations and recipes to suit diverse palates. From classic bread dressing bursting with the goodness of herbs, vegetables, and succulent meats to vegan and gluten-free adaptations that cater to dietary preferences, this article presents a treasure trove of bread dressing recipes that will transform your meals into memorable culinary experiences.

**1. Classic Bread Dressing:**

This timeless recipe embodies the essence of traditional bread dressing. It features a harmonious blend of soft bread cubes, aromatic herbs, and diced celery and onions. The addition of savory chicken broth and a touch of butter elevates the flavors, resulting in a moist and flavorful dressing that perfectly complements roasted turkey or chicken.

**2. Sausage and Apple Bread Dressing:**

For those who crave a savory twist, this recipe incorporates succulent sausage and crisp apples into the classic bread dressing. The smoky richness of the sausage pairs perfectly with the sweet and tangy notes of apples, creating a delectable symphony of flavors. This dressing is sure to become a favorite among meat lovers and those seeking a unique and flavorful twist on a classic dish.

**3. Cornbread Dressing:**

This Southern-inspired variation adds a touch of sweetness and a distinct texture to the bread dressing. Cornbread cubes replace traditional bread, giving the dressing a golden hue and a slightly crumbly texture. Combined with sautéed vegetables, herbs, and a flavorful broth, this cornbread dressing is a delightful accompaniment to roasted meats or can be enjoyed as a standalone dish.

**4. Vegan Bread Dressing:**

This plant-based recipe caters to vegans and vegetarians, offering a hearty and flavorful alternative to traditional bread dressing. A combination of hearty whole-wheat bread cubes, sautéed vegetables, and a rich vegetable broth forms the base of this dressing. Seasoned with a blend of herbs and spices, this vegan bread dressing is a delicious and wholesome addition to holiday feasts or everyday meals.

**5. Gluten-Free Bread Dressing:**

For those with gluten sensitivities or allergies, this gluten-free bread dressing offers a delightful alternative without compromising on taste or texture. Made with gluten-free bread cubes, a medley of sautéed vegetables, and a flavorful broth, this dressing is a testament to the fact that gluten-free dishes can be equally delicious and satisfying.

Let's cook with our recipes!

CLASSIC BREAD DRESSING RECIPE



Classic Bread Dressing Recipe image

Step away from the boxed bread stuffing! This easy bread stuffing recipe has all of the classic flavors of the bread stuffing you love, but it's even better because it's made from scratch with good-quality sourdough bread, fresh parsley and thyme, and celery, leeks, and garlic for that unmistakable Thanksgiving Day aroma. Sourdough bread has a slightly tangy flavor and soft texture that works well in this dressing. Look for a fresh loaf of sourdough bread in your supermarket's bakery section and cut it into cubes. Let the cubes air-dry on your counter overnight before toasting them on a baking sheet in the oven. For the most flavor and moisture, combine the wet and dry ingredients thoroughly and let them sit in the baking dish for 15 minutes before you bake the stuffing so that the bread fully soaks up all of the delicious flavors. If you're crunched for time (and who isn't on Thanksgiving?) this stuffing recipe can easily be prepped several hours in advance too. Assemble the recipe and pour the mixture into the baking dish, then let it sit in the refrigerator until you're ready to bake. Although cornbread dressing reigns supreme in the South, this savory, homemade bread stuffing deserves a seat at your Thanksgiving table too.

Provided by Lisa Cericola

Categories     Stuffing and Dressing

Time 1h22m

Yield Serves 8 (serving size: 1 1/4 cups)

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups sliced celery (about 6 stalks)
3 leeks, white parts only, thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 cups reduced-sodium chicken broth, divided
9 cups cubed sourdough bread (about 16 oz.), toasted
1/4 cup (2 oz.) melted unsalted butter
3 large eggs, lightly beaten
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.
  • Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.
  • Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.

NO-FAIL BREAD DRESSING



No-Fail bread Dressing image

what a great healthy way to do dressing, for the holidays or just when your in the mood for it.

Provided by Teresa Green

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 12

2 lb dried bread cubes or stuffing mix
1 stick butter plus softened butter to coat, dot casserole
3 stalks celery, trimmed, cut into medium dice
1 qt chicken broth
2 large eggs
1 tsp dried sage
1 tsp thyme, dried
1 tsp marjoram, dried
pinch salt to taste
pinch pepper to taste
pinch cayenne pepper to taste
pinch paprika to taste

Steps:

  • 1. Heat oven to 325 degrees,Place bread cubes in large bowl. Butter casserole dish.
  • 2. Saute the vegetables: heat butter in saute pan. Cook onions until limp. Add celery, cook until lightly browned.
  • 3. Assemble the dressing: Scrape veggies into bowl with bread. Sprinkle in herbs, if using unseasoned bread cubes, start with about 1 teaspoon each of sage, marjoram, and thyme, grindings of pepper and salt, to taste, plus a pinch or two of cayenne. Season lightly, you can always add more.
  • 4. While tossing, drizzle in enough broth to moisten mixture throughout, but not so it's sopping. Taste for seasoning, adding more if desired. if you prefer dense dressing, first add broth to barely moisten the mixture and correct seasonings. Then mix in the beaten egg and combine. wait a few minutes, allowing broth and egg to saturate the bread, before adding any more broth.
  • 5. Bake dressing: Spoon mixture into buttered baking dish, do with butter. Cover mixture with a sheet of parchment and then tightly with foil. Place in oven and bake 45-60 minutes until piping hot and set. During the last 10 minutes of baking, remove foil and parchment, allowing top to brown. Sprinkle lightly with paprika during the final minutes.

NEVER FAIL BREAD DRESSING



Never Fail Bread Dressing image

A quick and easy dressing recipe. Almost as easy to make as the boxed stuff, but with a real homemade taste.

Provided by Chef George S.

Categories     Thanksgiving

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup celery, chopped
1/4 cup onion, chopped
1/4 cup pecans, chopped coarsely
1/4 teaspoon ground black pepper
1 teaspoon rubbed sage
1/2 teaspoon marjoram
4 cups dry bread cubes
1 egg
1/2 cup chicken broth

Steps:

  • Melt butter over low medium heat.
  • Add celery and onions and saute until vegetables are soft, but not browned. Add pecans,pepper, sage and marjoram. Stir to combine and remove from heat.
  • Beat egg with chicken broth and pour over bread cubes. Stir to combine and add butter mixture. Fold together gently until well mixed.
  • Spoon dressing into a buttered casserole pan, cover, and bake at 375F for 35 minutes. Uncover for last 10 minutes if you like a crisp top.

Nutrition Facts : Calories 221.3, Fat 13.3, SaturatedFat 4.8, Cholesterol 68.1, Sodium 402.7, Carbohydrate 20.5, Fiber 2, Sugar 2.6, Protein 5.8

BASIC NO-FAIL CORNBREAD



Basic No-Fail Cornbread image

I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.

Provided by Bone Man

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/2 cups white cornmeal or 1 1/2 cups yellow cornmeal
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk (I use whole milk)
1/2 cup vegetable oil
2 eggs, beaten or 4 egg whites
Pam cooking spray

Steps:

  • Pre-heat the oven to 400 degree F.
  • Mix together all ingredients.
  • Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
  • Bake for 25-30 minutes until golden brown on top.
  • Serve hot with butter.

Nutrition Facts : Calories 290.5, Fat 12.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 352.5, Carbohydrate 39.5, Fiber 1.8, Sugar 5.7, Protein 6.3

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!

OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

This recipe is the only way I like oysters! And, the best stuffing ever!

Provided by Stephanie Holt

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h

Yield 16

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  • Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
  • Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g

Tips:

  • Use a variety of breads: This will give your dressing a more complex flavor and texture. Try using a combination of white bread, whole wheat bread, and cornbread.
  • Dry the bread cubes thoroughly: This will help them to absorb the other ingredients in the dressing and prevent them from becoming soggy.
  • Toast the bread cubes: This will give them a slightly crispy texture and a more flavorful taste.
  • Use a flavorful broth: The broth is the base of the dressing, so make sure it has a lot of flavor. You can use chicken broth, turkey broth, or vegetable broth.
  • Add some herbs and spices: Herbs and spices will help to enhance the flavor of the dressing. Some good options include sage, thyme, rosemary, oregano, garlic powder, and onion powder.
  • Don't overcook the dressing: The dressing should be cooked until it is heated through, but not so long that it becomes dry and crumbly.

Conclusion:

Bread dressing is a classic side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It is easy to make and can be tailored to your own personal taste. With a little creativity, you can create a bread dressing that is sure to impress your family and friends.

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