Bread Stuffing With Black Pepper And Vinegar Recipes

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THE BEST STUFFING RECIPE



The Best Stuffing Recipe image

An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.

Provided by Kristen Chidsey

Categories     Side Dish

Time 1h20m

Number Of Ingredients 8

1/4 cup butter (plus more for greasing pan)
1 large onion (diced)
3 celery stalks (chopped)
3 sprigs fresh thyme leaves (stems discarded)
1 pound bread (cubed)
2 cups chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
  • Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
  • Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
  • Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
  • Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
  • Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
  • Pour the prepared stuffing into the prepared baking dish and cover with foil.
  • Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

Nutrition Facts : Calories 235 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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

CLASSIC BREAD STUFFING RECIPE



Classic Bread Stuffing Recipe image

Bread stuffing recipes are endlessly customizable. All you have to do is change up the bread, the herbs, and/or the liquid. But if a classic recipe is what you're after, you've found it, though even this one can be tweaked for your taste. For a less rich stuffing, omit the last 4 Tbs. of melted butter and add a bit more stock. More stuffing recipes Stuffing recipes like this one are by no means a Thanksgiving exclusive. They're perfect with just about any roast chicken, roast beef, or roast pork. And, they feed a crowd, so go ahead and make this your go-to side for Sunday dinner.

Provided by Molly Stevens

Categories     Side dishes

Yield Yields 12 to 14 cups.

Number Of Ingredients 14

1/4 lb. (1/2 cup) unsalted butter
3 cups chopped onion
2-1/2 cups chopped celery, including leaves
1 clove garlic, finely chopped
1-1/2 Tbs. chopped fresh sage or 1-1/2 tsp. dried
1-1/2 Tbs. chopped fresh thyme or 1-1/2 tsp. dried
2 tsp. celery seeds
Pinch of grated nutmeg
Pinch of ground cloves
1 tsp. kosher salt
1-lb. loaf good-quality white bread, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted
1/2 tsp. freshly ground black pepper
1/2 cup homemade or low-salt chicken broth, milk, or dry white wine
Turkey stock or homemade or low-salt chicken broth as needed

Steps:

  • In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the broth (or milk or wine), and toss to coat. The stuffing should just hold together when mounded on a spoon.
  • If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
  • If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Nutrition Facts : Calories 90 kcal, Fat 40 kcal, SaturatedFat 2.5 g, TransFat 4.5 g, Carbohydrate 11 g, Fiber 1 g, Protein 2 g, Cholesterol 10 mg, Sodium 220 mg, UnsaturatedFat 2 g

CIDER, BACON, AND GOLDEN RAISIN STUFFING



Cider, Bacon, and Golden Raisin Stuffing image

A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it irresistible.

Provided by Mindy Fox

Categories     Stuffing/Dressing     Bacon     Raisin     Thanksgiving     Kid-Friendly     Side     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 10-12 servings

Number Of Ingredients 17

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 (3/4-pound) loaf country bread, cut into 1/2" cubes (about 8 cups)
1 (1/2-pound) loaf whole grain bread, cut into 1/2" cubes (about 4 cups)
6 cups apple cider
3/4 cup golden raisins (about 4 ounces)
1/2 cup apple cider vinegar
1 pound thick-cut smoked bacon, cut crosswise into 1/2" pieces
1 large head of celery, stalks chopped (about 3 cups), whole leaves reserved
2 Gala or Honeycrisp apples, cored, coarsely chopped
4 large shallots, coarsely chopped (about 2 cups)
2 garlic cloves, finely chopped
2 teaspoons chopped thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup coarsely chopped flat-leaf parsley
1 1/4 cups chicken broth, plus more if needed
2 large eggs

Steps:

  • Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
  • Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.
  • Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
  • Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
  • Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
  • Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.
  • Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
  • Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
  • Do Ahead
  • Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.

BASIC YANKEE BREAD STUFFING



Basic Yankee Bread Stuffing image

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.

Provided by KRKing911

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

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 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • 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.
  • Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

MY FAVORITE BREAD STUFFING



My Favorite Bread Stuffing image

Provided by Mark Bittman

Categories     dinner, side dish

Time 20m

Yield About 6 cups

Number Of Ingredients 8

2 sticks butter
1 roughly chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups bread crumbs
1 tablespoon minced fresh tarragon or sage leaves
Salt and freshly ground black pepper
1/2 cup chopped scallion
1/2 cup chopped fresh parsley leaves

Steps:

  • Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
  • Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
  • Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams

BREAD STUFFING WITH BLACK PEPPER AND VINEGAR



Bread Stuffing With Black Pepper and Vinegar image

Provided by Kim Severson

Categories     dinner, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts
1 stick unsalted butter, plus 2 tablespoons
1 1/2 cups finely chopped celery
2 cups finely chopped onion
1 teaspoon coarsely ground black pepper, more to taste
1 teaspoon kosher salt, more to taste
2 cups turkey stock
4 tablespoons red wine vinegar
8 large sage leaves, chopped
1 teaspoon fresh thyme

Steps:

  • Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.
  • In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.
  • Butter a 9-by-13-inch casserole dish. Lightly distribute stuffing in dish. There will be enough left over for another, smaller dish. Dot with butter and bake for 30 minutes or until top is crusty.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 455 milligrams, Sugar 6 grams, TransFat 1 gram

BREAD STUFFING 101



Bread Stuffing 101 image

Provided by Food Network

Categories     side-dish

Yield 10 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
  • Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

BROWN BREAD STUFFING WITH FRUIT



Brown Bread Stuffing with Fruit image

Provided by Aida Mollenkamp

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 stick (4 tablespoons) unsalted butter, plus more for baking dish
1 pound loaf whole-wheat bread, cut into large dice
3 cloves garlic, thinly sliced
3 celery ribs, roughly chopped
1 large red onion, roughly chopped
Salt and freshly ground black pepper
1 cup dried cherries
1 cup dried apples, roughly chopped
1 cup roughly chopped pecans
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh sage
1 cup vegetable broth
1/2 cup apple juice

Steps:

  • Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
  • Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
  • Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
  • Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by James Beard

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Fall     Parsley     House & Garden     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for a 10-pound bird

Number Of Ingredients 7

1/2 pound (or more) butter
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh bread crumbs, crusts and all
1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
  • Herb Variations:
  • Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
  • 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
  • 2. Sage. Use with discretion, or it smothers all other flavors.
  • 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
  • 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
  • Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
  • Additives for Basic Bread Stuffing:
  • You will have to reduce the amount of crumbs, depending upon the quantity of additive.
  • 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
  • 2. 1 cup or more toasted salted filberts.
  • 3. 1 cup or more toasted unbalanced almonds.
  • 4. 1 cup or more salted pecan halves.
  • 5. 1 1/2 to 2 cups toasted walnut halves.
  • 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
  • 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
  • 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
  • 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

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From flouronmyface.com


VEGAN STUFFING - BRAGG
Butter a 13x9x2" baking dish. Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25–30 minutes. Let cool, then transfer to a very large bowl. Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes.
From bragg.com


STUFFED VINEGAR PEPPERS - RECIPE - COOKS.COM
2015-11-26 1/2 tsp. oregano. Salt, pepper, grated cheese, parsley and garlic to taste. 1/2 c. chopped walnuts. 1/4 c. oil. 1 c. red wine. 1 tbsp. sugar. Boil sugar in the wine, mix in all the other ingredients. Stuff peppers. Bake at 300 degrees for 30 minutes.
From cooks.com


HOMEMADE SAUSAGE STUFFING {DRESSING RECIPE} - SELF PROCLAIMED …
2021-11-22 To Make the Stuffing: Melt ½ cup (1 stick) butter in a large skillet over medium high heat. Add onion, celery, and minced herbs (not the parsley). Stir to coat in the melted butter and then saute until they start to turn golden brown, about 10 minutes. Add broth to skillet and bring to a …
From selfproclaimedfoodie.com


TRADITIONAL BREAD AND SAUSAGE STUFFING - HOT FOR FOOD BY LAUREN …
2015-10-07 Instructions. Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time. This makes the bread crunchy which I like.
From hotforfoodblog.com


HERBED BREAD STUFFING | GIANT EAGLE
Directions: Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.*. Heat oven to 375°F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start ...
From gianteagle.com


VEGETABLE BREAD STUFFING (THE BEST VEGAN STUFFING) - LIVE EAT LEARN
2022-03-19 Preheat the oven to 400°F (204°C). Heat 2 tablespoons of the olive oil or butter in a large sauté pan over medium heat. Add the mushrooms, cooking until they sweat out their moisture and become soft, about 5 to 7 minutes. Add the onion, celery, carrots, and garlic, cooking until the veggies are soft, about 10 more minutes.
From liveeatlearn.com


10 BEST STUFFED PEPPERS WITH BREAD STUFFING RECIPES
2022-08-19 The Best Stuffed Peppers With Bread Stuffing Recipes on Yummly | Italian Stuffed Peppers With Bread Stuffing, Italian Stuffed Peppers With Bread Stuffing, Gluten-free Keto Thanksgiving Bread Stuffing
From yummly.com


STUFFING PULL-APART BREAD | KING ARTHUR BAKING
Cool to lukewarm, then stir in the cheese and eggs. Season with salt and pepper. To assemble: Grease a 9" x 5" bread pan. Deflate the risen dough and divide into 40 pieces and roll into balls. Put five or six at a time into the cooled filling, stirring gently so they're coated with the butter and egg. When all the pieces have been coated, layer ...
From kingarthurbaking.com


BROWN BREAD STUFFING | BETTER HOMES & GARDENS
Stir in sage, parsley, nutmeg, salt, and pepper. Step 3. Add squash mixture to bread in bowl. Add 2 cups of the remaining broth; toss lightly to coat. Add enough additional broth to make a stuffing of desired moistness. Step 4. Transfer stuffing mixture to a greased 3-quart casserole. Cover and bake in a 325 degrees F oven for 30 minutes.
From bhg.com


BREAD STUFFING FOR PEPPERS RECIPES ALL YOU NEED IS FOOD
Steps: Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of …
From stevehacks.com


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