Fluffy Stuffing Recipes

FLUFFY BREAD STUFFING

Steps:

• Tear bread into small pieces into a large bowl.
• Saute' the celery, onion and carrot in a frying pan with margarine until tender.
• Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
• Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
• Mix until blended.
• Empty mixture into a 2- quart well-greased casserole dish.
• Bake in 350 degree oven for about an hour.
• Cover lightly with foil and bake for an additional hour at 300 degrees.
• Outside will be crunchy, and while the inside is fluffy and moist.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• 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.
• 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.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

FLUFFY STUFFING

Steps:

• 1. tear up or cube the bread. You can use white, whole wheat or a mix. Pour the 6 cups into a large bowl add the 6 cups of Rice Krispies. Toss together.
• 2. cook onion in butter or margarine until golden and onions are clear. Add poultry seasoning to this a stir.
• 3. Pour over rice Krispies and bread cubes. Mix well.
• 4. Place the mixture in a baking dish. Drizzle the broth over the mixture.
• 5. Bake at 350 degrees for 30 minutes ( cover if desired soft and uncover for crunchy)
• 6. GIBLET BROTH: Boil the neck, liver, and other things stuffed in the turkey when bought. Simmer for about 1 hour. Use 1/2 cup of broth for the stuffing. Discard the rest.

CORNBREAD DRESSING

Steps:

• Preheat oven to 300F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
• In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
• Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
• Add sage, thyme, and pecan and stir to combine. Cook for 2 to 3 minutes more.
• In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
• Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
• Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
• Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
• Increase temperature to 375F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
• Top with additional fresh herbs and serve immediately.

BEST EVER ITALIAN SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
• Add 2 cups of broth (I used vegetable) to a large sauce pan. Heat on medium-low.
• Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn't find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
• In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
• When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
• Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
• Add in one cup of the broth. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining broth 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you're just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of broth and you may need less. You may even need a little bit more than a full 2 cups of broth.
• When the broth is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
• Remove from the oven. Sprinkle with additional parsley, then serve.

STOVETOP SAUSAGE STUFFING RECIPE

Steps:

• In a large skillet add sausage. Cook for a few minutes until nicely browned. Remove the sausage to a plate and set aside.
• In the same skillet add celery and onions. Sauté for about 5 minutes or until the veggies are soft.
• Add back the sausage. Then add the stuffing mix and mix well.
• Add chicken broth and simmer until the liquid has boiled down. Serve and enjoy!