Best 3 Stuffing Or Dressing Bread Recipes

Thanksgiving stuffing, also known as dressing, is a classic dish that has been gracing tables for centuries. It is a versatile dish that can be made with a variety of ingredients, making it a favorite among both traditionalists and culinary adventurers. Whether you prefer a classic bread stuffing, a cornbread dressing, or a wild rice stuffing, there is a recipe out there to suit your taste. This article presents a collection of the best stuffing recipes, each with its own unique flavor and texture. From the savory and aromatic Sausage and Apple Stuffing to the hearty and comforting Southern Cornbread Dressing, these recipes are sure to satisfy even the most discerning palate. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect stuffing for your next special occasion.

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

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

Ingredients

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

BREAD STUFFING

Bread Stuffing image

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 10

Number Of Ingredients 8

Ingredients

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

STUFFING (OR DRESSING) BREAD

Stuffing (or Dressing) Bread image

I don't remember if I originally saw this online or in a magazine, but it originates from Taste of Home and I have used it for the past several years. It produces a wonderful, aromatic round loaf that will make LOTS of stuffing, or dressing, whatever your family calls it. I changed it up just a bit to use in my bread machine for...

Provided by Enro Gay

Categories Other Breads

Number Of Ingredients 16

Ingredients

FOR A BREAD MACHINE
1 1/2 tsp yeast, for bread machine (usually in a jar)
4 c bread machine flour
2 tsp salt
2 Tbsp sugar
2 Tbsp rubbed sage
2 tsp poultry seasoning
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried mustard
1/2 tsp dried rosemary, crushed
1/2 tsp white pepper
1/2 tsp paprika
2 Tbsp shortening (like crisco)
1 large egg
1 1/2 c water, warm

Steps:

1. Add ingredients to your bread machine in the order instructed by your manufacturer. The order above is how my Hamilton Beach unit recommends. The yeast on the bottom, then flour on top of it, keeps the yeast separated from the liquid until the machine is turned on.
2. Set the machine to "dough" and wait; my cycle is a little less than two hours.
3. Turn dough out, shape into a large round loaf then place on a greased baking sheet. (The pan in the picture is made by Faberware and is a non-stick "air" type sheet; two layers of metal with airspace in between). Cover loaf and place in a warm place to rise until doubled in size, probably about 45 minutes.
4. While bread is rising, preheat oven to 375 degrees. Bake the bread for about 30 minutes, or until nicely browned. Place on a rack to cool. *** After the bread is cooled, I slice the loaf in strips about 1 1/2 inches wide, then slice those pieces in cubes. I then spread the cubes on baking sheets and place in a 225 degree oven to dry out. Makes for a much nicer consistency when putting your stuffing/dressing together.***

Tips:

Use high-quality bread: Choose a bread that is slightly stale, as this will help to absorb the flavors of the stuffing. Some good options include French bread, sourdough, and cornbread.
Toast the bread before using it: This will help to give the stuffing a nice crispy texture.
Don't overstuff the stuffing: The stuffing should be lightly packed, so that it has room to expand as it cooks.
Add plenty of moisture: The stuffing should be moist, but not soggy. Some good options for adding moisture include broth, melted butter, and eggs.
Season the stuffing well: Use a variety of herbs and spices to flavor the stuffing. Some good options include sage, thyme, rosemary, and garlic.
Bake the stuffing until it is golden brown: The stuffing should be baked at a high temperature until it is golden brown and crispy on top.

Conclusion:

Stuffing or dressing is a delicious and versatile dish that can be served with a variety of meals. With a little planning and effort, you can make a stuffing that is sure to impress your family and friends. So next time you're looking for a side dish, give stuffing a try. You won't be disappointed!