Just Like Moms Stuffing Bread Recipes

" JUST LIKE MOM'S STUFFING" BREAD

Steps:

• In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
• Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
• Knead for 10 minutes. Cover and let rest 10 minutes.
• Knead in raisins, then re-cover and allow to rest 20 minutes.
• Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
• Preheat the oven to 350°F.
• Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.

MOM'S STUFFING

Steps:

• 1. Chop onion and celery.
• 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
• 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
• 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
• 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
• 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
• 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
• 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!

MY FAMILY'S OLD FASHIONED BREAD STUFFING

Steps:

• 1. Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
• 2. Add the seasonings to cubed bread and toss lightly.
• 3. Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
• 4. If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking. NOTE: If baking the stuffing set your oven at 350 degrees.

MOM'S OLD FASHION BREAD STUFFING

Steps:

• Preheat oven to 325 degrees.
• In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
• Stir in seasoning and lemon pepper.
• Place bread cubes in a large bowl; add onion mixture and beaten egg.
• Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
• Spoon stuffing into neck and body cavities of the turkey.
• If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
• Recipe makes enough for a 15 pound bird.

MY MOM'S BREAD DRESSING (STUFFING)

Steps:

• 1. Cut up bacon in one-inch pieces.
• 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
• 3. When browned. add celery and saute for 2-3 minutes.
• 4. Add onions and continue sauteing until they become glassy and soft but not browned.
• 5. Empty dressing bags into a large pan (I use an old roasting pan).
• 6. Pour the bacon, onion, and celery evenly over the bread.
• 7. Sprinkle about 1 tsp rubbed sage and mix well.
• 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
• 9. Stuff your 12-14 lb turkey. There will be leftovers.
• 10. Roast according to directions. Don't stuff ahead of time.
• 11. Place the leftovers in a baking dish.
• 12. Add a little more chicken broth.
• 13. You can drizzle some melted butter over the top to make top nice and crispy.
• 14. Bake at 350 until warm and brown, about 45 minutes.
• 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.