Best 5 Rustic Herb Stuffing Recipes

EASY SAUSAGE & HERB STUFFING

Steps:

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
• Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

CLASSIC HERB STUFFING

Steps:

• 1. 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.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

HERB AND APPLE STUFFING

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

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.

RUSTIC HERB STUFFING

Steps:

• Technique One: Outside the Bird.
• Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
• Technique Two: Inside the Bird.
• If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
• Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
• Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
• Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
• Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
• Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
• For Rustic Herb Stuffing Cooked Inside the Bird.
• Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
• Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
• Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours.
• Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.