OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY
i've been making stuffing like this ever since my mom taught me how. this stuffing is perfect for those who don't like all the "extra stuff" people put in their stuffing (ie. sausage, apples, cranberries, nuts) no thanks!! i use both types of mrs. cubbison's to get the right texture, the cubed stuffing and seasoned dressing (one is cubed and the other is more loose). but the zaar powers that be don't recognize those ingredients so make sure you get both types. this recipe makes alot of stuffing but i like it that way so i'm sure there will be plenty left for all of the yummy leftover recipes i love to make.
Provided by catalinacrawler
Categories For Large Groups
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
- You can also hard-boil the eggs the night before to save you time.
- I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
- Sauté celery, onion and garlic in olive oil.
- In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
- Add veggies, eggs & seasonings.
- Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
- Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.
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