Bread And Butter Stuffing Recipes

CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING

Steps:

• 1. Cut or tear the bread into one-centimetre cubes or chunks. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan. Mix melted butter and onion through the bread, add salt and herbs. Moisten the stuffing with the milk until it comes together into a mass. 2. Heat oven to 190C. Stuff the chicken with the stuffing and tie the legs and parson's nose together with kitchen string. Place the pan trivet, lemon and vegetables in the base of a roasting tray and lay the chicken on top, breast side up. Pour half a cup of water into the base of the tray. 3. Spread the skin of the chicken with a little extra butter and season well with salt. Roast the chicken for 75 minutes or until the skin is golden-brown, and then rest for another 15 minutes in a warm, draught-free place. Serve the chicken with the stuffing and a crisp green salad.

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

HOMEMADE BREAD STUFFING

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.

BREAD AND BUTTER STUFFING / DRESSING

Steps:

• Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
• Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
• Add chicken stock and bring to boil. Remove from heat and pour over bread.
• Stir in sage, thyme (removed from stems) and raisins.
• Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
• As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

BREAD AND CELERY STUFFING

Steps:

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

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.