Yummy Sweet Stuffing Recipes

SWEET GLUTEN FREE STUFFING RECIPE

Steps:

• 1. Preheat oven to 350 degrees and spray an 8" x 8" casserole dish with cooking spray. 2. Melt butter in a deep skillet over medium heat. Add onion and sauté until lightly golden brown about 7 minutes. Add poultry herbs and sauté about 3 minutes. Add garlic and sauté for another minute. Remove from heat. 3. In a large bowl, whisk together egg with chicken stock and herb mixture. Add toasted bread cubes, apples and raisins. Stir to combine and let rest for about 15 minutes until the mixture is soaked up by the bread.4. Transfer to prepared casserole dish. 5. Bake until the top of the stuffing is lightly crisp and golden brown, about 50 minutes. 6. Garnish with fresh parsley and enjoy!

OUR FAVORITE BUTTERY HERB STUFFING

Steps:

• Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It's your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
• My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
• Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
• Pour the onion celery mixture over the bread crumbs and toss well to coat.
• In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
• Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
• I have successfully made this a day ahead of time and reheated it - it's just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
• To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
• To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

DELICIOUS (AND EASY) STUFFING

Steps:

• brown the sausage in a large pot. If desired, add chopped celery with the browning meat.
• once the sausage is browned, add the onion soup mix and stir well.
• Add the can of gravy and another can (or so) of water.
• Add the stuffing mix and stir well.
• Bake, only if desired, in a pan covered loosely with aluminum foil.

BASIC YUMMY STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
• When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.

YUMMY SWEET STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

PINEAPPLE STUFFING

Steps:

• Take a bowl and put butter, sugar and salt. Now cream them together, you can use the electric mixer for it.It may take 4-5 minutes for the cream to become fluffy.
• Now, crack 4 eggs and put it in the mixture that we created in step 1.Remember to crack egg one at a time and then mix it and then add the second one and similarly the third and the fourth one. Then keep on mixing it. The mixture may look somewhat like this:
• You can see that our mixture is really soft and mushy. Now we need to add our crushed pineapples to the mixture. This makes the mixture sweet and moist.
• Ya! Almost done....Now we need to add our last ingredient i.e cubed bread pieces to the mixture. (Use the white bread for getting the best taste)
• Now put this beautiful mixture into a greased baking dish and bake uncovered for 1hr at 350° F (simply, bake it till golden brown).

SWEET MARASCHINO CHERRY STUFFING FOR THANKSGIVING

Steps:

• Dice bread into small cubes and let dry out for an hour.
• Chop onion and celery into small pieces.
• Melt butter and cook onion and celery until soft.
• Chop cherries.
• Mix bread, cherries, celery and onion and butter mixture and cherries. Add spices.
• Put stuffing mixture into bird or baking dish (or both). Bake for length of bird cooking for bird. Bake for one hour on 350 degrees (covered) for baking dish.

PANETTONE STUFFING

Steps:

• Cut panettone into small cubes.
• Melt and brown half of the butter and add 2 T sage. Salt and pepper to taste.
• Toss sage butter with panettone.
• Spread panettone crutons in single layer on cookie sheet and bake at 350 degrees for 15 minutes. (This can be done one or two days ahead.
• Plumb dried fruit in boiling water for ten minutes and drain.
• Brown turkey sausage and drain on paper towels.
• Add butter to pan and sweat onions, celery and carrots and remaining T of sage. Do not brown.
• In a large bowl toss panettone crutons, sausage, dried fruit and vegetables. Add crushed fennel seeds and salt and pepper to taste.
• Add enough broth to moisten.
• Bake in a greased oven safe dish at 375 degrees for 40 minutes.

MOM'S YUMMY SWEET STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat, melt the butter and slowly cook and stir the onions and celery until soft. Transfer to a large bowl.
• Mix in the stuffing mix, Golden delicious apples, water chestnuts, turkey broth, applesauce, sugar and pepper. Increase the amount of broth, if desired.
• Transfer the mixture to a medium baking dish. Bake in the preheated oven 25 to 30 minutes, or until lightly browned.