Moms Old German Stuffing Recipe 425

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MOM'S OLD GERMAN STUFFING RECIPE - (4.2/5)



Mom's Old German Stuffing Recipe - (4.2/5) image

Provided by lorimar80

Number Of Ingredients 4

1 - Day Old Loaf of Bread - leave open for while so it's not so soft (torn apart & soaked in Chicken Broth)
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/2 Cup Chopped Apples

Steps:

  • Brown the above three ingredients in ¼ cup butter Mix all above, salt & pepper to taste. You can add Raisin's (or not)..... We let sit over night in refrigerator, then before baking add 2 eggs and mix, pour in pan and bake 350 degrees for approx. 45 minutes (until mixture is done and crusty on top).

MOM'S BEST STUFFING



Mom's Best Stuffing image

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Provided by crazymom

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

  • Saute sausage until brown; remove from pan and cut into small bites.
  • In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
  • Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
  • Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
  • Toss well and adjust seasoning.
  • Stuffing should be moist but not soggy. Add more stock if needed.
  • Transfer to a baking dish.
  • Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
  • Or better yet stuff it into a big fat turkey.

Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13

MOM'S OLD FASHION BREAD STUFFING



Mom's Old Fashion Bread Stuffing image

This is our oldest family recipe. It is the essential stuffing and is the taste of our family meals.

Provided by mrsteacher22

Categories     Grains

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 1/2 cups celery, chopped
1 cup onion, chopped
1/2 cup butter
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
12 cups dry breadcrumbs
1 cup chicken broth
1 egg, beaten
milk

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.

Nutrition Facts : Calories 511.5, Fat 14, SaturatedFat 6.3, Cholesterol 38, Sodium 925, Carbohydrate 79.7, Fiber 5.3, Sugar 7.6, Protein 15.7

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

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

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

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

MY FAMILY'S OLD FASHIONED BREAD STUFFING



My Family's Old Fashioned Bread Stuffing image

When my parent's married in 1949, my grandma Frieda gave mom her stuffing recipe. It is plain, and simple, very basic, but for 64 years we have been eating this version stuffing for Thanksgiving. Once or twice I tried adding sausage, or tweaking the recipe, but I have always gone back to the original. Here is the original...

Provided by Carol Perricone

Categories     Side Casseroles

Time 1h30m

Number Of Ingredients 11

1/2 c butter (1 stick) melted
12 c white bread, toasted and cubed (about 3-1 lb loaves)
1 c finely chopped onion
3 c finely chopped celery
fresh parsley or dried parsley, to taste
1 Tbsp salt
1 Tbsp poultry seasoning
1 tsp paprika
1/2 tsp black pepper
2 eggs, slightly beaten
NOTE: DO NOT STUFF THE TURKEY OVERNIGHT. IF MAKING STUFFING THE DAY BEFORE, REFRIGERATE OVERNIGHT, THEN STUFF THE TURKEY IN THE MORNING. ALSO; DON'T ADD THE EGGS TO THE STUFFING UNTIL RIGHT BEFORE BAKING IT, OR STUFFING THE TURKEY.

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.

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