KOSHER STUFFING MIX RECIPES

EASY STUFFING - CROWD COW

Easy Stuffing - Crowd Cow image

This is a traditional homemade stuffing recipe made with just a few simple ingredients. Stuff your turkey for Thanksgiving or serve this as a tasty side dish any time of the year!

Provided by CROWDCOW.COM

Prep Time 15 minutes

Cook Time 40 minutes

Number Of Ingredients 9

Ingredients

4 tbsp butter (Reserve 1 tbsp for preparing the baking dish)/
3 tbsp olive oil
2 cups celery, chopped (about 4-5 ribs)
2 cups yellow onion, chopped (1 large)
½ tsp Kosher salt
½ tsp freshly ground black pepper
10 cups dried bread cubes
2 tsp dried poultry seasoning
1 ½-2 cups Bonafide Turkey Bone Broth (or chicken broth)

Steps:

Melt 4 tablespoons of the butter and 2 tablespoons of olive oil over medium heat in a large, high-sided skillet or Dutch oven.
Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes.
Season with the kosher salt and black pepper and remove from the heat.
Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss the ingredients until mixed.
To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish.
Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until golden brown.
Serve and enjoy! (Serves 8-10)

HOMEMADE STUFFING (“SIMPLE IS BEST” DRESSING) RECIPE ...

Homemade Stuffing (“Simple Is Best” Dressing) Recipe ... image

Easy homemade stuffing recipe with country bread and Thanksgiving-classic herbs. Make this traditional stuffing recipe a Thanksgiving tradition every year.

Provided by Victoria Granof

Total Time 3 hours

Cook Time 20 minutes

Yield 8–10 servings

Number Of Ingredients 12

Ingredients

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups (¼" slices) celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.
Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

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