Bread and Stuffing Recipes

Bread and Celery Stuffing

Submitted by: Carlota Chmielewski
Rated: 5 out of 5 by 399 members

Prep Time: 20 Minutes
Cook Time: 40 Minutes

Ready In: 2 Hours
Yields: 10 servings

"A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey."

INGREDIENTS:

1 (1 pound) loaf sliced white

bread

3/4 cup butter or margarine

1 onion, chopped

4 stalks celery, chopped

2 teaspoons poultry seasoning

salt and pepper to taste

1 cup chicken broth

DIRECTIONS:

1.

Let bread slices air dry for 1 to 2 hours, then cut into cubes.

2.

In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

3.

Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Old Fashioned Stuffing

Submitted by: LYNN BECKER
Rated: 4 out of 5 by 43 members

Prep Time: 15 Minutes
Cook Time: 1 Hour

Ready In: 1 Day 1 Hour 15 Minutes
Yields: 24 servings

"This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

INGREDIENTS:

30 slices white bread, lightly

toasted

2 tablespoons butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs, lightly beaten

2 cups chicken broth

2 teaspoons rubbed sage

1 teaspoon garlic powder

salt and pepper to taste

DIRECTIONS:

1.

Allow the toasted bread to sit approximately 24 hours, until hard.

2.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

3.

Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.

4.

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.

5.

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.

6.

Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Cranberry, Sausage and Apple Stuffing

Submitted by: Ibby
Rated: 5 out of 5 by 58 members

Prep Time: 5 Minutes
Cook Time: 10 Minutes

Ready In: 15 Minutes
Yields: 12 servings

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com."

INGREDIENTS:

12 cups white bread cubes,

baked until slightly dry

1 pound sweet Italian sausage,

casings removed

1/4 cup butter

6 cups coarsely chopped leeks

4 teaspoons poultry seasoning

2 cups chopped celery

3 tart apples - peeled, cored

and chopped

1 cup dried cranberries

2 teaspoons dried rosemary,

crushed

1 1/3 cups chicken stock

salt to taste

ground black pepper to taste

DIRECTIONS:

1.

Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.

2.

Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.

3.

Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Awesome Sausage, Apple, Cranberry Stuffing

Submitted by: Stacy M. Polcyn
Rated: 5 out of 5 by 1069 members

Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 1 Hour 40 Minutes
Yields: 10 servings

"Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey."

INGREDIENTS:

1 1/2 cups cubed whole wheat

bread

3 3/4 cups cubed white bread

1 pound ground turkey

sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried

rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple,

cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely

chopped

3/4 cup turkey stock

4 tablespoons unsalted butter,

melted

DIRECTIONS:

1.

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Apple and Sausage Cornbread Stuffing

Submitted by: B.E. Larkin
Rated: 4 out of 5 by 22 members

Prep Time: 30 Minutes
Cook Time: 1 Hour

Ready In: 1 Hour 30 Minutes
Yields: 9 servings

"Prepare this easy, flavorful stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it an engaging flavor."

INGREDIENTS:

2 (8.5 ounce) packages dry

corn muffin mix

1 pound pork sausage links,

thinly sliced

1 Granny Smith apple - peeled,

cored and chopped

1/2 pound fresh mushrooms,

sliced

1 cup chopped celery

1 cup chopped onion

2 cloves garlic, chopped

8 slices white bread, cut into

cubes

salt and pepper to taste

DIRECTIONS:

1.

Prepare corn muffin mix according to package directions. Cool and crumble.

2.

Preheat oven to 350 degrees F (175 degrees C).

3.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

4.

In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.

5.

In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.

6.

Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Chestnut Stuffing

Submitted by: KBROWN26
Rated: 4 out of 5 by 24 members

Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 45 Minutes
Yields: 16 servings

"Chestnuts add their distinctive flavor to this simple bread stuffing."

INGREDIENTS:

2 cups chestnuts

1 1/2 cups margarine

1/2 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoons poultry seasoning

2 (1 pound) loaves day-old

bread, cubed

3 eggs

1/4 cup milk

DIRECTIONS:

1.

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.

2.

Preheat oven to 350 degrees F (175 degrees C).

3.

Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

4.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.

5.

Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Celery Stuffing

Submitted by: Jerri Taborski
Rated: 4 out of 5 by 25 members

Prep Time: 30 Minutes
Cook Time: 10 Minutes

Ready In: 40 Minutes
Yields: 32 servings

"The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!"

INGREDIENTS:

2 cups diced celery, with

leaves

3 cups chicken broth

1/2 cup minced onion

1/2 cup butter

4 quarts bread cubes

3 eggs, beaten

1 tablespoon salt

1 teaspoon ground black

pepper

1/4 teaspoon sage

1 pinch dried thyme

DIRECTIONS:

1.

Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.

2.

Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

Grandma Ruth's Stuffing

Submitted by: Ilene F.
Rated: 4 out of 5 by 75 members

Prep Time: 30 Minutes

Ready In: 30 Minutes
Yields: 16 servings

"A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird."

INGREDIENTS:

2 tablespoons olive oil

1 pound sliced fresh

mushrooms

3 stalks celery, diced

2 onions, chopped

1 (20 ounce) loaf French or

Italian bread, cut into 1 inch

cubes

1 (16 ounce) package herb-

seasoned stuffing mix

4 eggs, beaten

2 (14 ounce) cans chicken

broth

2 teaspoons rubbed sage

2 teaspoons dried thyme

2 tablespoons garlic powder

salt and pepper to taste

DIRECTIONS:

1.

Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.

2.

Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

3.

In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.

4.

Loosely pack stuffing inside turkey cavity before roasting.

Grandma Winnie's Turkey Stuffing

Submitted by: Lipo
Rated: 4 out of 5 by 17 members

Yields: 12 servings

"This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey."

INGREDIENTS:

1/4 pound butter

1 cup chopped onion

1 1/2 cups chopped celery

9 cups soft bread cubes

1/2 teaspoon poultry seasoning

1 (4.5 ounce) can sliced

mushrooms

1 egg, beaten

1 cup chicken stock

DIRECTIONS:

1.

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.

2.

In a saute pan, cook onion and celery in butter until soft.

3.

In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Grandma Winnie's Turkey Stuffing

Submitted by: Lipo
Rated: 4 out of 5 by 17 members

Yields: 12 servings

"This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey."

INGREDIENTS:

1/4 pound butter

1 cup chopped onion

1 1/2 cups chopped celery

9 cups soft bread cubes

1/2 teaspoon poultry seasoning

1 (4.5 ounce) can sliced

mushrooms

1 egg, beaten

1 cup chicken stock

DIRECTIONS:

1.

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.

2.

In a saute pan, cook onion and celery in butter until soft.

3.

In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Simmer Family Turkey Stuffing

Submitted by: Ginny Finger
Rated: 4 out of 5 by 14 members

Prep Time: 25 Minutes
Cook Time: 20 Minutes

Ready In: 45 Minutes
Yields: 12 servings

"Here's a simple bread and celery stuffing that will be welcome at any holiday table!"

INGREDIENTS:

1/2 cup margarine

3 onions, chopped

10 stalks celery, diced

1 (1 pound) loaf day-old bread,

torn into small pieces

2 teaspoons poultry seasoning

6 eggs, beaten

DIRECTIONS:

1.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.

2.

Melt margarine in a medium saucepan over medium heat. Place onions and celery in the saucepan. Slowly cook and stir until tender.

3.

Place bread in a large bowl. Toss in poultry seasoning. Stir in the onion and celery mixture. Mix in eggs and stir until all ingredients are moist and coated.

4.

Transfer mixture to the medium baking dish. Cover and bake in the preheated oven 20 minutes, or until lightly browned.

Great Grandma's Bread Stuffing

Submitted by: Debbie Thomas
Rated: 3 out of 5 by 3 members

Yields: 12 servings

"A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey."

INGREDIENTS:

9 cups white bread cubes

3 cups chopped celery

2 teaspoons baking powder

1/2 cup melted shortening

2 onions, chopped

3 teaspoons paprika

3 teaspoons salt

3 teaspoons poultry seasoning

2 eggs

DIRECTIONS:

1.

Saute; onions in melted shortening.

2.

Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.

3.

Pack lightly into uncooked turkey. Roast turkey as directed.

Basic Yankee Bread Stuffing

Submitted by: KRKing911
Rated: 5 out of 5 by 83 members

Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ready In: 30 Minutes
Yields: 12 servings

"This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy."

INGREDIENTS:

1 pound ground pork sausage

1 tablespoon butter

6 stalks chopped celery

2 onions, chopped

2 (1 pound) loaves day-old

white bread, torn into small

pieces

1 1/2 teaspoons sage

seasoning mixture

salt and pepper to taste

2 eggs, lightly beaten

1 cup chicken broth

DIRECTIONS:

1.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

2.

Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

3.

Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.

4.

Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.

5.

Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.

6.

Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.