Holiday Bread Stuffing Recipes
CLASSIC STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
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).
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- { "@type": "HowToSection", "name": "To Dry the Bread", "itemListElement": [ { "@type": "HowToStep", "text": "Cut your loaf of bread into roughly 1" cubes and spread them onto a sheet pan. Leave to dry overnight on the countertop, or bake for about 1 hour at 225°F, until dry.", "name": "Cut your loaf of bread into roughly 1" cubes and spread them onto a sheet pan. Leave to dry overnight on the countertop, or bake for about 1 hour at 225°F, until dry.", "url": "https://unpeeledjournal.com/easy-thanksgiving-bread-stuffing-dressing/#wprm-recipe-9466-step-0-0" } ] }
- { "@type": "HowToSection", "name": "For the Dressing", "itemListElement": [ { "@type": "HowToStep", "text": "Preheat the oven to 350°F and grease a 13" x 9" x 2" casserole.", "name": "Preheat the oven to 350°F and grease a 13" x 9" x 2" casserole.", "url": "https://unpeeledjournal.com/easy-thanksgiving-bread-stuffing-dressing/#wprm-recipe-9466-step-1-0" }, { "@type": "HowToStep", "text": "Melt the butter in a sauté pan over medium heat. Add the onion, celery, sage, thyme, and a pinch of salt and some fresh black pepper. Cook, stirring occasionally, until soft, about 10 minutes. Fish out the thyme stems and discard.", "name": "Melt the butter in a sauté pan over medium heat. Add the onion, celery, sage, thyme, and a pinch of salt and some fresh black pepper. Cook, stirring occasionally, until soft, about 10 minutes. Fish out the thyme stems and discard.", "url": "https://unpeeledjournal.com/easy-thanksgiving-bread-stuffing-dressing/#wprm-recipe-9466-step-1-1" }, { "@type": "HowToStep",
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