Best Bread And Celery Stuffing Recipes

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CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS



Classic Bread Stuffing With Onions, Celery, and Herbs image

Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

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



Traditional Bread and Celery Stuffing image

Stuffing, dressing... whatever you call it, and however you make it, it's all a part of our holiday tradition. Here is a recipe for a traditional bread and celery stuffing that was passed from my grandmother, to my mother, then to me. Moist and flavorful, you're sure to love it.

Provided by Marie

Time 2h5m

Yield 10

Number Of Ingredients 8

3 cups turkey broth, or as needed
¼ cup butter
1 medium onion, chopped
1 loaf white bread
1 (10 ounce) package saltine crackers
1 (6 ounce) box turkey stuffing mix
3 stalks celery, chopped
nonstick cooking spray

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.

Nutrition Facts : Calories 359 calories, Carbohydrate 56.6 g, Cholesterol 14 mg, Fat 10.1 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 1269.9 mg, Sugar 4.9 g

BREAD AND CELERY STUFFING



Bread and Celery Stuffing image

An easy stuffing recipe for a 10 to 12 pound turkey.

Provided by Carlota Chmielewski

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h

Yield 10

Number Of Ingredients 7

1 (1 pound) loaf sliced white bread
¾ cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

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.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.7 g, Cholesterol 36.6 mg, Fat 15.5 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 613.1 mg, Sugar 2.8 g

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS



CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS image

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 10 cups

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter
2 medium onions, chopped
3 medium celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning, preferably homemade (see Note)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed

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.

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