Stuffing Without The Bird Recipes

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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

STUFFING FOR THE BIRD!



Stuffing for the Bird! image

My family's favorite!

Provided by Nancyphilpot

Categories     Side Dish

Time 4h

Yield 20

Number Of Ingredients 8

6 cups bread cubes or seasoned stuffing croutons
1 whole onion diced
3 stalks celery diced
1 whole green pepper diced
1 tbsp Poultry Seasoning
1 tbsp Sage
1 lb Butter or margarine
4 cups turkey stock or chicken stock

Steps:

  • Melt butter in saucepan and add onions, celery, and peppers. Cook until flavor infuses. Add turkey stock and bring to a boil. Add poultry seasoning and sage to bread cubes. Pour mixture over bread cubes, stirring in a cup at a time. Caution! Do not over moisten (or stir) your bread cubes or your stuffing will completely fuse together! Salt and pepper to taste. Allow to cool then place inside turkey. When done cooking, the stuffing should be 165 degrees F and the turkey should be 180 degrees inside the thighs.

Nutrition Facts : Calories 367 calories, Fat 21.3902210654387 g, Carbohydrate 36.2942482716582 g, Cholesterol 50.201179775 mg, Fiber 2.16835503667272 g, Protein 7.48269725733907 g, SaturatedFat 12.407997931125 g, ServingSize 1 1 Serving (153g), Sodium 596.89495256017 mg, Sugar 34.1258932349854 g, TransFat 1.63691323844392 g

CLASSIC BREAD STUFFING RECIPE



Classic Bread Stuffing Recipe image

Bread stuffing recipes are endlessly customizable. All you have to do is change up the bread, the herbs, and/or the liquid. But if a classic recipe is what you're after, you've found it, though even this one can be tweaked for your taste. For a less rich stuffing, omit the last 4 Tbs. of melted butter and add a bit more stock. More stuffing recipes Stuffing recipes like this one are by no means a Thanksgiving exclusive. They're perfect with just about any roast chicken, roast beef, or roast pork. And, they feed a crowd, so go ahead and make this your go-to side for Sunday dinner.

Provided by Molly Stevens

Categories     Side dishes

Yield Yields 12 to 14 cups.

Number Of Ingredients 14

1/4 lb. (1/2 cup) unsalted butter
3 cups chopped onion
2-1/2 cups chopped celery, including leaves
1 clove garlic, finely chopped
1-1/2 Tbs. chopped fresh sage or 1-1/2 tsp. dried
1-1/2 Tbs. chopped fresh thyme or 1-1/2 tsp. dried
2 tsp. celery seeds
Pinch of grated nutmeg
Pinch of ground cloves
1 tsp. kosher salt
1-lb. loaf good-quality white bread, cut into 1/2-inch cubes (10 to 12 cups), stale or lightly toasted
1/2 tsp. freshly ground black pepper
1/2 cup homemade or low-salt chicken broth, milk, or dry white wine
Turkey stock or homemade or low-salt chicken broth as needed

Steps:

  • In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the broth (or milk or wine), and toss to coat. The stuffing should just hold together when mounded on a spoon.
  • If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
  • If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Nutrition Facts : Calories 90 kcal, Fat 40 kcal, SaturatedFat 2.5 g, TransFat 4.5 g, Carbohydrate 11 g, Fiber 1 g, Protein 2 g, Cholesterol 10 mg, Sodium 220 mg, UnsaturatedFat 2 g

STUFFING THE BIRD



Stuffing the Bird image

This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here!

Provided by John DOH

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

1 turkey neck
1 turkey gizzard
1 turkey heart
1 turkey liver
16 ounces multigrain bread, staled
4 ounces olive oil
1 medium onion
1 tablespoon sage or 1 tablespoon poultry seasoning
1 cup all-bran cereal
2 cups chicken stock
1 celery rib, finely diced
2 tablespoons soya sauce
4 tablespoons chopped garlic
1/3 cup grated walnuts

Steps:

  • The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds and squirrels-its Christmas for them, too!).
  • Place the chicken stock in a pot, and carefully simmer half the garlic and the heart, gizzard and neck meat for 20 minutes. Add the liver, and simmer 20 minutes more.
  • Remove from heat, preserve the liquid, strip the meat from the neck, and cut away the meat from the viscera of the gizzard, discarding the viscera. Mince the meat to a fine paste, using reserved stock if or as necessary.
  • Dice onion and celery finely. Heat olive oil in a pan and saute them and balance of garlic until tender, and remove from heat.
  • Add seaoning, nut meal, minced neck, giblets,and soya sauce, stirring together well.
  • Place bread bits and Bran in a bowl, and evacuate sauteed bits into the breading, mixing well.
  • Moistenm with reserved stock until the mix is "damp" but not "soggy".
  • Stuff into the bird's gut and neck cavity. Do notbe afraid to compress the mix "slightly", contrary to urban legend, the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely!
  • Cook your turkey until the breast meat and stuffing are about 155 degrees, and the dark meat is about 170 degrees, and remove from the oven. Evacuate the stuffing immediately and cover with foil.

Nutrition Facts : Calories 292.6, Fat 22.6, SaturatedFat 3.9, Cholesterol 89.2, Sodium 399.7, Carbohydrate 11.8, Fiber 3, Sugar 3, Protein 13.7

STUFFING WITHOUT THE BIRD



Stuffing Without the Bird image

I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.

Provided by Gail2293

Categories     Grains

Time 40m

Yield 1/4 cup, 12 serving(s)

Number Of Ingredients 11

12 pieces bread, any assortment (ex. Rye, 12 grain, marble)
1/2 cup softend butter
2 -3 tablespoons olive oil
2 -3 garlic cloves
8 ounces mushrooms
4 stalks celery, with green leafy tops
2 medium onions
1 1/2 cups chicken stock
1/4 cup toasted almond (any nut you enjoy will work)
2 tablespoons fresh curly-leaf parsley
1 1/2 teaspoons poultry seasoning

Steps:

  • In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
  • Use entire stick of butter to do this.
  • Set toast aside.
  • Finely chop garlic, onion, celery, and mushrooms.
  • Heat olive oil in large skillet.
  • Add chopped vegetables, cook until tender, about 6-8 minutes.
  • While vegetables are cooking.
  • Chop parsley and almonds.
  • When vegetables are tender add, parsley, almonds, and poultry seasoning.
  • Stir well and cook one more minute.
  • Cut toasted bread into cubes.
  • Add bread and chicken stock.
  • Stir until bread is softened, about one minute.
  • Remove from heat and transfer to serving dish.
  • Let sit covered 5 minutes.
  • **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.

DO-AHEAD STUFFING



Do-Ahead Stuffing image

This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.

Provided by BETSY0511

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h

Yield 16

Number Of Ingredients 10

1 cup butter
2 cups chopped onion
2 cups chopped celery
16 cups dry bread crumbs
1 tablespoon salt
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2 cups chicken broth, or as needed

Steps:

  • Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
  • To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
  • Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 80.2 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 5.5 g, Protein 14.9 g, SaturatedFat 8.6 g, Sodium 1321.2 mg, Sugar 7.8 g

THE BEST VEGETARIAN STUFFING EVER



THE BEST VEGETARIAN STUFFING EVER image

Categories     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing

Yield 6 people

Number Of Ingredients 13

2 sticks salted butter
3 tablespoons fresh, chopped sage
1 large, white onion, chopped
1 carrot, finely chopped
3 stalks celery finely chopped
2 apples, chopped (with skins)
3 cloves garlic, chopped
1 can vegetable broth
1/4 teaspoon cayenne pepper
1 loaf day-old french bread
1/2 cup Craisins or dried cranberries
salt
pepper

Steps:

  • Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

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