DO-AHEAD STUFFING RECIPE | ALLRECIPES
This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.
Provided by BETSY0511
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
- To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
- Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.
Nutrition Facts : Calories 539.6 calories, CarbohydrateContent 80.2 g, CholesterolContent 30.5 mg, FatContent 17.3 g, FiberContent 5.5 g, ProteinContent 14.9 g, SaturatedFatContent 8.6 g, SodiumContent 1321.2 mg, SugarContent 7.8 g
BREAD STUFFING RECIPE - BETTYCROCKER.COM
When it comes to Thanksgiving sides, our homemade stuffing is always on the must-make list. It's no wonder Bread Stuffing is a classic, as it boasts the perfect blend of herbs, pillowy soft bread, veggies and butter. Plus, our Thanksgiving stuffing comes together in just three easy steps, and between us, it smells almost as good as it tastes. Our flavor-packed Bread Stuffing works in tandem with a juicy turkey to make the meal beyond incredible. Whether you like your Thanksgiving stuffing on the side or in a sandwich, we think you'll love this recipe.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1/2 Cup, SodiumContent 540 mg
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- Place the butter in a large skillet and melt over medium heat. Add the celery, onion, salt and pepper and cook for 4 minutes. Add the mushrooms and garlic and cook for another 4 minutes, stirring occasionally. Remove the vegetables from the heat. Meanwhile, in the base of a 6-quart slow-cooker, whisk to combine the mushroom soup, chicken broth, egg, parsley, rosemary and sage. Add the bread and fold all together into the cubes are well coated. Gently fold in the vegetable mixture. Cover and cook on high heat for 30 minutes. Then reduce the heat to low for 2 more hours. The top of the stuffing should be steaming and the temperature in the center should be around 160 degrees when finished cooking. Transfer to a serving bowl, or hold on warm heat in the slow-cooker, covered, for up to 1 hour.
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