Best Bread And Celery Stuffing Recipes

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

TRADITIONAL BREAD AND CELERY STUFFING

Steps:

• Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.
• While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.
• After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.
• While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.
• Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.
• Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes. Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish. GIBLET AND BREAD STUFFING: Use the giblets from your turkey. With a heavy cleaver, chop the turkey neck into 2- to 3-inch pieces. Trim the liver and refrigerate. In a large saucepan, cook the neck, heart, and gizzard in 1 tablespoon vegetable oil over medium-high heat, turning, until browned, about 10 minutes. Add 1 each quartered small onion and carrot, 3 parsley sprigs, and 1/4 teaspoon thyme. Pour in enough chicken broth or water to cover by 1 inch. Bring to a simmer, skimming off any foam. Reduce the heat to low, partially cover, and simmer until the giblets are tender, about 1 1/2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, saving the stock if desired. Let the giblets cool. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into Classic Bread Stuffing (above) along with the bread cubes. SAUSAGE AND BREAD STUFFING: In a large skillet over medium heat, cook 1 pound bulk pork breakfast sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to Classic Bread Stuffing (above) with the bread cubes and mix. Reduce the salt to 1 teaspoon.

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.