bread stuffing

Grandma's Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!

Grandma's Thanksgiving Turkey Stuffing

bread

celery

onion

butter

salt

black pepper

poultry seasoning

chicken stock

eggs

In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.

Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.

Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

https://www.youtube.com/watch?v=rarLDPQ3d-A

How to Make GRANDMA’S TURKEY DRESSING  I Tastes of Lizzy T
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My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!


Are you all so excited that Thanksgiving is almost here?  I  think I love Thanksgiving more than Christmas. And one reason why? The food, of course!  It’s all about the corn casserole, mashed potatoes and pumpkin pie.

Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing.

This recipe was my Grandma’s recipe and was passed down to my mom.  I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!

What spices do you put in turkey stuffing?

Our recipe has just a few key seasonings: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.

What does poultry seasoning have in it?

We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.

Ingredients
13-15 cups dry bread cubes* (We like to use a heavier bread so it soaks up more juice)
1 cup chopped celery
1 cup diced onion
1 1/2 cups butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock
2 large eggs

Instructions
In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.




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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to make GRANDMA'S TURKEY DRESSING {Recipe Video}

Tender, roasted Cornish Hens with Stuffing makes Thanksgivings extra special. An easy apple mustard glaze takes the place of gravy, and a classic bread stuffing soaks everything up. A smaller bird makes a big impression because everyone gets their own.

Cornish Hens with Stuffing

(1 1/4-

butter (softened)

salt and black pepper

butter ((1/2 stick) plus more for buttering dish)

chicken broth

parsley

sage (minced, or 1/4 teaspoon dried)

fresh thyme (minced, or 1/4 teaspoon dried)

fresh marjoram (minced, or 1/4 teaspoon dried)

French bread

apple juice

honey

Dijon Mustard

Adjust oven racks to accommodate both baking dishes at the same time (one for the hens, one for the stuffing). Preheat oven to 350 degrees.

Truss the hens by tucking the wings against the hens, running a piece of cooking twine from the neck of the bird around the breasts, and tie the drumsticks together. Place the hens breast side up in a shallow baking dish. Rub each hen with butter, and sprinkle with salt and freshly ground pepper. Bake uncovered for one hour.

For the hens:

While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.

In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.

Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer. 

For the stuffing:

While the hens and stuffing bake, prepare the apple glaze in a small saucepan. Bring the apple juice to boil and cook until reduced by half (1 cup). Remove the saucepan from heat and stir in honey and Dijon mustard. Set aside 1/2 cup for serving.

Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally (if hens brown too quickly, cover the pan loosely with foil).  Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately.

For the apple glaze:

Preparing bread cubes for stuffing is a super simple, important step and ensures perfectly moist, never-soggy stuffing. Savvy cooks cut the bread up into bite-sized pieces and let it dry out in advance, or you can dry it in the oven at the last minute.

How to Make Bread Cubes for Stuffing

Cube and dry the bread up to 3 days in advance. Keep covered with a dry kitchen towel on counter.

To dry bread cubes on the counter:

Preheat oven to 225 degrees. Place cubes in an even layer and bake until bread is dried out, about 30 to 40 minutes.

To dry bread cubes in the oven:

You need not wait until Thanksgiving to enjoy this vegan stuffing, made hearty with regular and sweet potato and whole-grain bread. That said, it is most welcome at the holiday table!

Two-Potato Bread Stuffing Casserole

sweet potatoes

potatoes (preferably red-skinned or Yukon Gold)

vegetable broth

large or 6 average slices whole grain bread

olive oil

celery (diced)

thyme

Salt and pepper

Cook, bake, or microwave the sweet potato and regular potatoes in their skins until done. You can do this step ahead of time.

Once the potatoes are cool enough to handle, peel them (unless they’ve been scrubbed well) and place them in a large mixing bowl. Coarsely mash them with about half of the broth.

Preheat the oven to 375 degrees F.

Tear the bread into small pieces. Place them in a small mixing bowl and pour the remaining broth over them. Soak for several minutes.

Meanwhile, heat the oil in a medium skillet. Add the onion and celery and sauté over medium- low heat until the onion is lightly browned and the celery is tender.

Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season with salt and pepper.

Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 45 minutes, or until the top is a crusty golden brown. Let stand for 5 to 10 minutes before serving straight from the baking dish.

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It&#x27;ll be your new go-to recipe!!

The Best Classic Turkey Stuffing Recipe

extra-large (about 2 1/2 cups) sweet Vidalia

celery, diced small

Italian flat-leaf parsley leaves, finely minced

cup fresh sage leaves, finely minced

rosemary

salt,

pepper,

low-sodium chicken broth, divided

Preheat oven to 250F. Place cubed bread on...

Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.

When you’re ready to make the stuffing, transfer...

When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.

Preheat oven to 350F and spray a 9×13-inch...

Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.

To a large skillet, add 3/4 cup (1...

To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.

Add the onions, celery, and cook until vegetables...

Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.

Add the parsley, sage, rosemary, thyme, salt, pepper,...

Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.

To a small bowl, add the remaining 1...

To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.

Dice the remaining 1/4 cup (half of 1...

Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.

Cover with foil and bake for 40 minutes....

Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

Delicious old-fashioned stuffing recipe made with celery, onions and a lot of sage. This recipe uses homemade giblet broth. Use to stuff the cavities of the turkey or to cook in a separate casserole dish.

Mom's Turkey Dressing

unsalted butter

onions

sage

giblet broth (or chicken broth)

Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.

Early in the morning remove giblet pack from turkey and place in a pot of water.

Salt and pepper heavily and bring to a boil for about one to two hours.

If water cooks down too much, keep adding more so you have plenty of broth to work with.

Meanwhile, in large bowl place cubed bread.

Cook celery and onions in butter in very large skillet until tender.

Add to bread mixture.

Season mixture with salt, pepper, poultry seasoning and sage.

Pour about 3 cups giblet broth over bread mixture.

Combine with a wooden spoon.

Use to stuff turkey.

Place remaining in greased casserole dish and bake at 350° about ½ hour.

Serve topped with Turkey Gravy, if desired.

This homemade stuffing recipe is the classic holiday side dish you are looking for! Passed down through generations and featuring simple ingredients with the perfect poultry seasoning flavour. Stuff your turkey, chicken, or just make a large pan full and bake separately.

Homemade Stuffing Recipe

bread;

green celery (preferably

onion;

unsalted butter; melted

salt and pepper

The night before, tear up the bread and...

The night before, tear up the bread and let it dry out on the counter overnight.

In the morning, sauté the celery and onion...

In the morning, sauté the celery and onion until they become soft and the onion becomes translucent.

Place bread, vegetables, butter, stock, and poulty seasoning...

Place bread, vegetables, butter, stock, and poulty seasoning in a large bowl and season. Mix it up well and place in a 9x12 glass baking dish. Cover with aluminum foil and bake at 350 F for 30 minutes.

After 30 minutes, remove foil and broil until...

After 30 minutes, remove foil and broil until the top becomes golden.

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Top Tags

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The most viewed bread stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine