HERBED BREAD STUFFING RECIPES

HERBED BREAD STUFFING RECIPE & INSTRUCTIONS | COLLEGE INN

Herbed Bread Stuffing Recipe & Instructions | College Inn image

Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme and parsley everyone craves.

Provided by College Inn

Prep Time 30 minutes

Cook Time 1 hours

Yield 8

Ingredients

Steps:

Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice. Heat oven to 375°F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly. Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

HERB BREAD STUFFING RECIPE - NYT COOKING

Herb Bread Stuffing Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 45 minutes

Yield Ten cups

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 cup chopped celery, including leaves
1 cup chopped Italian parsley
1 tablespoon salt
1 1/2 teaspoons freshly ground pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
10 cups stale bread, cut into 1/2-inch cubes, lightly toasted
3/4 cup chicken broth, homemade or low-sodium canned, plus more if needed

Steps:

Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

Nutrition Facts : @context http//schema.org, Calories 262, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 3 grams, SodiumContent 431 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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Meanwhile, place the bread in a large bowl and mix in the remaining thyme, parsley, basil, the dried fruit mixture; and the pecans. Pour the celery mixture from the skillet on top of the bread and gently toss to mix all the ingredients. Place the skillet back over low heat. Add 1 cup milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits on the bottom of the skillet. Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist. If the stuffing seems dry add the remaining 1/2 cup milk. Season to taste. Makes 8 to 10 (1/2 cup) servings plus leftovers.

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HERBED BREAD STUFFING RECIPE & INSTRUCTIONS | COLLEGE INN

Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme and parsley everyone craves.
From collegeinn.com

Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice. Heat oven to 375°F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly. Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

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HERBED BREAD STUFFING WITH MUSHROOMS & SAUSAGE RECIPE ...

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