Gregs Stuffing Recipes
GREAT GRANDMA'S BREAD STUFFING
A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Debbie Thomas
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Saute; onions in melted shortening.
- Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
- Pack lightly into uncooked turkey. Roast turkey as directed.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 16.7 g, Cholesterol 31 mg, Fat 10.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 878.1 mg, Sugar 2.5 g
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.
CLASSIC BREAD STUFFING RECIPE
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
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
BREAD STUFFING
Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg
GREG'S STUFFING
Number Of Ingredients 10
Steps:
- Saute and brown bacon. Reserve 4-6 T. fat to saute celery and onions. Combine all ingredients together. Stuff into turkey, and bake extra in large muffin tins or casserole dish.
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
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- Oyster Soup. "Following tradition, many housekeepers wish to introduce oysters into the Thanksgiving dinner," the Boston Cooking School Magazine of Culinary Science and Domestic Economics (the BCSM) noted in 1913 before warning against doing so via stuffing, the cooking of which is "too prolonged for anything as delicate as an oyster."
- Oyster Croquettes. When BCSM urged home cooks to avoid cooking oysters into their Thanksgiving stuffing, it also warned against "ordinary cooks" attempting oyster croquettes, which "are the work of an artist."
- Thanksgiving Fondue. Fondue began trending in the U.S. in the mid-1950s and peaked in the 1970s when Gruyere and Emmenthaler cheeses had become readily available in American grocery stores.
- Ham Supreme Crepes. Savory crepes were especially popular in the 1960s and 1970s. Like fondue, crepes represented a move toward globalizing the American palate, and they're actually quite fun, both to make and to eat.
- Shrimp cocktail. Shrimp was in abundance in 17th-century New England and no doubt made an appearance in 1621's autumn feast. But shrimp has virtually disappeared from Thanksgiving tables in the intervening four centuries, which seems unfortunate, as shrimp is not only super-high in protein but also a guaranteed crowd-pleaser.
- Cranberry and Avocado Salad. Cool slices of avocado also feature prominently in this Thanksgiving-themed salad featured in Sunset Magazine's Host and Hostess Book, published in 1940.
- Cranberry Jewel Salad. This cranberry and-gelatin-based salad from the 1950s truly reflects America's sweet tooth, as well as the movement to embrace the convenience of canned foods.
- Edible Cranberry Candles. The 1960s were the beginning of a more creative time in American life, one that's now reflected in the pottery-making and wine and paint night crazes.
- Winter Garden Salad. Watermelon and feta. Endive and goat. Tomatoes and burrata. Is there anything left in the realm of cheese-based salads that we haven't yet explored?
- Ambrosia. Recipes for ambrosia began appearing in the second half of the 19th century, perhaps in response to citrus fruits becoming widely available. Toeing a fine line between salad and dessert, ambrosia quickly came to be a southern Christmas and Thanksgiving staple.
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- Pepper Jack Stuffed Burger. If spicy flavors are a favorite, then the pepper jack cheese in this burger, along with the jalapeño cream sauce, will definitely hit the spot.
- Cream Cheese Stuffed Jalapeno Burgers. The filling in these burgers is a mixture of chopped jalapeños mixed into the mild smoothness of cream cheese.
- Goat Cheese Stuffed Burgers with Cheddar. Though tangy goat cheese and guacamole are interesting enough to put in the name, a sharp cheddar cheese and caramelized onions should not be ignored on this stuffed burger.
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- Havarti Stuffed Barbecue Burgers. With only five ingredients, these delicious burgers are easy to make, but their taste goes far beyond simplicity to ensure guests will be begging for seconds.
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- Either stuff the cavity of the turkey before you roast it in your oven. Remember that a stuffed turkey will take a little longer to cook. OR
- Preheat your oven to 350 degrees. Place stuffing in a lightly greased ovenproof dish and cover it tightly with aluminum foil. Bake in the oven for about 40 minutes, or until the bread is soft and the veggies are cooked. It is good if the vegetables still have a little crunch.
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