Best 7 Old Fashioned Stuffing Recipes

OLD FASHIONED STUFFING

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.

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

Steps:

• For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
• Stir in sage, pepper, and salt.
• Place dry bread cubes in a large mixing bowl, add onion mixture.
• Drizzle with enough broth or water to moisten, tossing lightly.
• Season body cavity of turkey with salt.
• Spoon some stuffing LOOSELY into the neck cavity.
• Pull the neck skin to the back, fasten with a skewer.
• LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
• Tuck the ends of the drumsticks under the band of skin across the tail.
• If the band of skin is not present, tie the drumsticks securely to the tail.
• Twist wing tips under the back.
• Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
• Brush with oil.
• Cover turkey loosely with foil.
• Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
• After about 1 1/2 hours, turn the turkey over so that it is breast side up.
• Brush breast side with oil.
• After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
• When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
• Uncover the last 30 minutes of roasting.
• To make dry bread cubes: cut bread into 1/2 inch squares.
• (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
• Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
• OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
• Cool.
• I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
• You will be AMAZED at the difference in texture!

OLD FASHIONED GIBLET STUFFING

Steps:

• Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
• Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

OLD FASHIONED STUFFING WITH GIBLETS

Steps:

• 1. Place neck and giblets (except liver which is brown and soft) in a saucepan. Add 2/3 water, lots of sea salt, onion, garlic, lots of sage and pepper. Simmer over medium heat for about 2 to 2 ½ hours.
• 2. About half an hour before turkey is ready, add liver to saucepan.
• 3. Meanwhile, in a microwavable bowl, add croutons, chicken broth, parsley, sage, basil, oregano, pepper, garlic, celery stick, and onion. Strain turkey giblets and cut in very small pieces. Mix minced giblets with croutons mixture. Put in microwave, cover with Saran Wrap®, for 2 minutes at high; after 40 seconds in the microwave, mix well and put it back for the remaining time.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xous0nYaEoo

MY FAMILY'S OLD FASHIONED BREAD STUFFING

Steps:

• 1. Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
• 2. Add the seasonings to cubed bread and toss lightly.
• 3. Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
• 4. If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking. NOTE: If baking the stuffing set your oven at 350 degrees.

MAMA'S OLD FASHIONED STUFFING RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly. Meanwhile, in a large bowl, combine eggs, stuffing mix, water, salt, and pepper; mix until well blended and stuffing is soft. Add vegetable mixture to stuffing mixture; mix well and place in baking dish. Bake about 1 1/4 hours, or until golden.

OLD-FASHIONED HERB STUFFING

Steps:

• Preheat oven to 350°F degrees.
• Place bread cubes on baking sheet; bake 10 minutes or until dry.
• Melt margarine in large saucepan over medium heat.
• Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
• Add broth, thyme, sage, paprika and pepper; bring to a simmer.
• Stir in bread pieces; mix well.
• Remove pan from heat; set aside.
• Coat a 1 1/2 quart baking dish with nonstick cooking spray.
• Spoon stuffing into dish.
• Cover and bake 25 to 30 minutes or until heated through.