Best Bread Stuffing Dressing Recipes

MOIST BREAD DRESSING OR STUFFING

Steps:

• Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
• Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
• Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
• Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
• Meanwhile, place remaining ingredients except eggs into a very large bowl.
• Pour giblet mixture over bread mixture and toss to mix together well.
• For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
• For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.

MY MOM'S BREAD DRESSING (STUFFING)

Steps:

• 1. Cut up bacon in one-inch pieces.
• 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
• 3. When browned. add celery and saute for 2-3 minutes.
• 4. Add onions and continue sauteing until they become glassy and soft but not browned.
• 5. Empty dressing bags into a large pan (I use an old roasting pan).
• 6. Pour the bacon, onion, and celery evenly over the bread.
• 7. Sprinkle about 1 tsp rubbed sage and mix well.
• 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
• 9. Stuff your 12-14 lb turkey. There will be leftovers.
• 10. Roast according to directions. Don't stuff ahead of time.
• 11. Place the leftovers in a baking dish.
• 12. Add a little more chicken broth.
• 13. You can drizzle some melted butter over the top to make top nice and crispy.
• 14. Bake at 350 until warm and brown, about 45 minutes.
• 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.

BREAD AND BUTTER STUFFING / DRESSING

Steps:

• Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
• Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
• Add chicken stock and bring to boil. Remove from heat and pour over bread.
• Stir in sage, thyme (removed from stems) and raisins.
• Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
• As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.

HOMEMADE HERB BREAD STUFFING/DRESSING RECIPE

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch glass baking pan; set aside. In a pot or tall sided skillet, saute the onion and celery in the butter until soft but not browned. Stir in the pepper, Bell's seasoning, and poultry seasoning. Remove from the heat and set aside to cool. Place the breads or stuffing mix in a large bowl, add the veggie mixture, stir and pour two cups of the broth all over. Mix well. Taste and adjust the seasonings. Add the beaten eggs and mix well. This is where you fix the consistency, adding more broth as needed. If you want a fluffy stuffing like that above, you'll use less broth. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency. Remember that the dressing will puff up while cooking. Lightly spoon it into the casserole dish, but do not pack! Bake uncovered at 350 degrees F for 30 to 40 minutes, or until heated through. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.

STUFFING (OR DRESSING) BREAD

Steps:

• 1. Add ingredients to your bread machine in the order instructed by your manufacturer. The order above is how my Hamilton Beach unit recommends. The yeast on the bottom, then flour on top of it, keeps the yeast separated from the liquid until the machine is turned on.
• 2. Set the machine to "dough" and wait; my cycle is a little less than two hours.
• 3. Turn dough out, shape into a large round loaf then place on a greased baking sheet. (The pan in the picture is made by Faberware and is a non-stick "air" type sheet; two layers of metal with airspace in between). Cover loaf and place in a warm place to rise until doubled in size, probably about 45 minutes.
• 4. While bread is rising, preheat oven to 375 degrees. Bake the bread for about 30 minutes, or until nicely browned. Place on a rack to cool. *** After the bread is cooled, I slice the loaf in strips about 1 1/2 inches wide, then slice those pieces in cubes. I then spread the cubes on baking sheets and place in a 225 degree oven to dry out. Makes for a much nicer consistency when putting your stuffing/dressing together.***

BREAD STUFFING / DRESSING

Steps:

• Combine Pepperidge Farm herb dressing, cornbread, green pepper, eggs, onion, and seasonings. (If preferred, cook onion 'til tender in butter; then combine) Add butter and enough liquid to moisten. Toss gently to mix. Makes 8 cups stuffing, or enough for a 8-10 pound bird (chicken or capon). Place in baking dish, glass preferred, butter the sides, place dressing in dish and moisten with broth. Cover with foil and Bake at 375 for 30 minutes, remove and brown when done. Giblet Stuffing: Add chopped giblets; use broth as liquid. Oyster Stuffing: Add 1 pound to mix and bake as above.