Atk Baked Bread Stuffing Recipes

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TEST KITCHEN'S FAVORITE STUFFING



Test Kitchen's Favorite Stuffing image

We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf, such as pane Pugliese.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 1h40m

Yield Serves 8 to 12

Number Of Ingredients 11

1 loaf sliced country white bread (about 16 slices), cut into 1-inch pieces (14 cups)
6 tablespoons unsalted butter, plus more, softened, for brushing
2 medium onions, chopped (3 cups)
3 celery stalks, sliced crosswise into 1/4-inch pieces (1 1/2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
12 fresh sage leaves, finely chopped (2 tablespoons)
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup chopped fresh flat-leaf parsley, plus more for serving
1 1/2 cups Simple Giblet Stock, or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
  • Melt butter in a large skillet over medium-high. Add onions, celery, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, sage, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
  • Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Transfer onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH



Classic Bread Stuffing With Sage and Thyme (America's Test Kitch image

This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!

Provided by CindyMarie

Categories     Grains

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Adjust an oven rack to the middle position and preheat oven to 400.
  • Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
  • Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
  • Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3

HOMEMADE BREAD STUFFING



Homemade Bread Stuffing image

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
  • Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
  • Bake in the preheated oven until golden and hot, about 1 hour.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

MOM'S BEST BREAD STUFFING



Mom's Best Bread Stuffing image

Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!

Provided by Kachup

Categories     Grains

Time 2h50m

Yield 1 stuffing

Number Of Ingredients 9

4 cups dried or toasted bread, cubed (good for an 8 - 10 lb. roasting chicken or turkey)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 egg, slightly beaten
3 tablespoons butter
3 tablespoons onions, chopped
1 1/2 cups celery, chopped
2 tablespoons cooking oil

Steps:

  • Moisten bread cubes with milk or hot water.
  • Add salt, pepper, poultry seasoning, and egg.
  • Combine mixture.
  • Melt butter in frying pan and add onions until slightly browned, then add celery.
  • Stir, then add to bread cube mixture.
  • Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
  • Rub turkey or chicken well with oil, salt, and pepper.
  • Put in 300 degree oven for 2 1/2 hours.
  • After 1 1/2 hour turn oven down to 250 degrees.

ATK BAKED BREAD STUFFING



ATK Baked Bread Stuffing image

Can use turkey wings in place of chicken wings with following changes: 3 lbs of turkey wings, and reduce broth to 2.5 cups. Also increase butter from 4 tablespoons to 6.

Provided by Liz Beginner Cook

Categories     < 4 Hours

Time 1h45m

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 13

2 lbs hearty white bread, cut into 1/2 inch cubes
2 lbs chicken wings, separated into two sections
2 teaspoons vegetable oil
4 tablespoons butter
1 large onion, chopped fine
3 medium celery ribs, minced
2 teaspoons table salt
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
1 teaspoon ground black pepper
3 cups low sodium chicken broth
3 large eggs
3 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 250 degrees. Spread bread cubes in an even layer on 2 rimmed baking sheets. Bake until edges have dried, but centers still slightly moist (cubes should yield to pressure)., 45-60 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven to 375.
  • While bread is drying, use a paring knife to poke each chicken segment 4-5 times. Heat oil in a 12 inch skillet over med-high heat, until shimmering. Add wings to skillet and cook until golden brown on both sides, about 8 minutes. Transfer wings to separate bowl and set aside.
  • Melt the butter in the fat left in the skillet over med heat. Add onion, celery and 1/2 tsp salt and cook, stirring occasionally, until vegetables are softened (7-9 minutes). Stir in thyme, sage and pepper and coom until fragrant, about 30 seconds. Stir in one cup broth, scraping up any browned bits, and bring to a simmer. Remove from heat, add this vegetable mixture to the bowl with the dried bread, toss to combine.
  • Grease a 13x9 inch baking dish. Whisk the eggs, remaining 2 cups chicken broth, 1 1/2 tsp of salt and any accumulated juices from the wings in a bowl. Add this to the bread mixture withe the chopped parsley and toss to combine. Transfer to the prepared baking dish. Arrange wings on top of stuffing, cover tightly with foil, and place baking dish on a rimmed baking sheet.
  • Bake on lower rack until wings register 175 degrees, about 60 minutes.
  • Remove foil and transfer wings off stuffing to reserve for another use (soup or salad maybe). Gently fluff stuffing with fork, let rest 5 minutes before serving.

Nutrition Facts : Calories 493.2, Fat 21.4, SaturatedFat 7.1, Cholesterol 114.9, Sodium 998.4, Carbohydrate 50, Fiber 2.9, Sugar 4.9, Protein 24.1

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