Baked Dressing Recipes

BREAD STUFFING

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.

CLASSIC BREAD DRESSING RECIPE

Steps:

• Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.
• Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.
• Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.

TRADITIONAL BAKED STUFFING

Steps:

• Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir.
• Add bread crumbs and stir with a spoon to evenly distribute the mixture.
• Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.).
• Stir in salt and pepper.
• Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch).
• Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

BAKED STUFFING CASSEROLE

Steps:

• Preheat the oven to 325 degrees F. Grease a 1 to 1 1/2 quart casserole dish. Melt the butter in a skillet over medium heat. Add the onion and celery and cook until soft. Place the bread cubes, salt, pepper, and sage in a large bowl. Add the cooked onion, celery, and the melted butter from the pan. Combine the chicken and rice soup with the water in a small bowl. Add to the bread mixture and stir gently to combine. Do not overmix. Place the stuffing in the prepared casserole and bake for one hour at 325 degrees F or until the top is lightly browned. Serve hot.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

BAKED CHICKEN AND DRESSING

Steps:

• Place chicken in baking dish, sprayed with no-stick spray.
• Put cheese on top of each piece of chicken.
• Mix soup and water and pour over the top.
• Mix melted margarine with dressing and sprinkle on top of cheese.
• Bake 1 hour, uncovered, at 325 F degrees.

OVEN-BAKED STUFFING WITH FRESH SAGE RECIPE

Steps:

• Gather the ingredients. Preheat oven to 400 F.
• Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion and celery until the onion is slightly translucent. Remove from heat and let cool.
• Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl. Add any nuts or fruit at this stage, too. Give it all a toss to combine. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.
• Butter a baking dish, transfer the dressing to the dish and bake for 25 to 30 minutes or until the top is crispy. Serve hot and enjoy!