Simple Fresh Tomato And Bread Stuffing Recipes

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

TOMATOES WITH HERB STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

BREAD STUFFING

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.

SIMPLE FRESH TOMATO AND BREAD STUFFING

Steps:

• 1. Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

SIMPLE FRESH TOMATO AND BREAD STUFFING RECIPE - (4.3/5)

Steps:

• Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

EASY BREAD STUFFING

Steps:

• Pre-heat the oven to 220°c.
• Fry the onions and garlic in the butter until soft and translucent.
• Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
• Stir in the milk until the stuffing is well moistened but not too wet.
• Season to taste and transfer to a greased loaf tin or cast iron skillet.
• Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.

TOMATO BREAD STUFFING

Steps:

• In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

FRESH BREAD STUFFING

Steps:

• Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
• Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add scallions, and cook, stirring occasionally, until they soften, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
• Add bread crumbs and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
• Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

HERBED TOMATO QUICK BREAD

Steps:

• Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
• In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
• Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
• Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
• Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.