Best 5 Three Ingredient Stuffing Recipes

3-INGREDIENT THANKSGIVING STUFFING

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5-7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
• Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
• Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20-25 minutes more. Top with celery leaves, if desired.
• Do Ahead
• Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.

THREE-INGREDIENT STUFFING

Steps:

• Bring 1 cup water to a boil in a large skillet. Crumble in sausage, cover and simmer 5 minutes or until cooked. Drain well in a colander, transfer to a large bowl and, if needed, break sausage into very small pieces
• In a food processor, pulse chestnuts, then mushrooms, in batches until finely chopped. Add to sausage; toss to mix
• Stuff neck and body cavities of turkey; bake rest of stuffing separately (see Tip) in a 325°F oven.Note:

SIMPLEST 3 INGREDIENT TRADITIONAL STUFFING

Steps:

• Carefully remove the crust from the loaf and discard. Cube or tear apart the insides and crumb in a processor or grate.
• This can be done the same day but ideally 24 hours before stuffing to let the bread become a little stale. Spread out in a large roasting dish to let air dry for as long as you can. Then .
• Mix in well the suet and mixed herbs and add.
• water slowly until you have a firm crumbly mix thats just about sticking together.
• and thats it. Stuff or put in a pan.
• Some family members like to add an egg, but personally I don't like the eggy taste.
• If cooking on its own then bake for 25 minutes.
• We have tried other herbs but the mixed herbs is the best.

STUFFING RECIPE - (4.4/5)

Steps:

• preheat oven to 350 cut the whole loaf of Bread into small/medium squares finely chop up your celery, onion, carrots, garlic, and thyme melt the butter in a pan and Sautee all the chopped ingredients for about 15 minutes. add a splash of wine about half way through this process if desired, but recommended =] POUR YOURSELF A GLASS OF THAT WHITE WINE!! remove pan from the stove and allow to cool-can not combine ingredients while hot due to the eggs combine eggs and about 1 cup of chicken broth in a large mixing bowl add all ingredients, when adding in egg mixture pour 1/2 cup at a time and mix, bread should be wet and moist but not soaked! (can use more chicken broth if needed) spray cupcake tray to prevent from sticking and fill each one with stuffing (you should have the perfect amount of stuffing to fill the tray) this step is optional you can also you a regular baking tray, I prefer the cupcake tray because it allows the perfect amount of crispy and moist for individual servings!! place on a middle rack in the preheated oven for 30-40 minutes

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.