Velmas Old Fashioned Bread Stuffing Recipes

OLD-FASHIONED BREAD STUFFING

Steps:

• Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-qt. casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.

VELMA'S OLD FASHIONED BREAD STUFFING

Steps:

• Cook celery and onion in butter or margarine over low head, stirring occasionally, until onion is tender but not brown.
• Meanwhile, blend bread cubes and seasonings.
• Add celery, onion and butter or margarine; toss lightly to blend.
• Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly.
• Bake in 325 degree oven 45 minutes, until browned on top.

OLD FASHIONED BREAD STUFFING

Steps:

• Place bread cubes in a large bowl and set to the side.
• Preheat oven to 375.
• In a saucepan saute celery and onion in butter till soft.
• Remove from heat and add salt, pepper & poultry seasoning.
• Add the onion mixture to the bread cubes and combine. Drizzle with broth to lightly moisten then toss lightly.
• Bake covered for approximately 30 minutes.
• This can be prepared a day in advance. Let stuffing come to room temp before baking and add additional broth to moisten.

OLD FASHIONED STUFFING

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.

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.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).