Best Country Bread Stuffing Recipes

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COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED CHERRIES



Country Bread Stuffing with Smoked Ham, Goat Cheese, and Dried Cherries image

Categories     Chicken     Fruit     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Goat Cheese     Cherry     Fall     Thyme     Hazelnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1/2 cup dried tart cherries
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 1/4 cups chopped smoked ham (preferably from 2 meaty ham hocks)
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1/2 cup toasted husked hazelnuts, coarsely chopped
1 3/4 cups low-salt chicken broth or turkey stock, heated
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
  • Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
  • Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.
  • Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS



Country-Bread Stuffing with Parmesan, Raisins, and Pine Nuts image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Parmesan     Raisin     Pine Nut     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
2 14.5-ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups)
8 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1/4 cup (1/2 stick) butter
2 very large red onions, coarsely chopped (about 1 1/2 pounds)
3 1/2 cups coarsely chopped celery
2 large red bell peppers, coarsely chopped
8 garlic cloves, chopped
4 teaspoons chopped fresh rosemary
4 teaspoons dried oregano
3/4 cup raisins
3/4 cup pine nuts, toasted
1/2 to 3/4 cup thinly sliced fresh basil
4 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
  • Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup basil over stuffing and serve.

COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING



Country-Style Peppered Pork and Bread Stuffing image

Categories     Onion     Pork     Side     Bake     Thanksgiving     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 1/2 14- to 15-ounce loaves crusty country-style white bread, cut into 1/3- to 1/2-inch cubes (about 10 cups)
1 tablespoon butter
1 tablespoon olive oil
2 cups chopped onions
2 cups finely chopped celery
2 tablespoons chopped fresh sage
1/2 cup dry white wine
1 pound ground pork
1/2 cup (packed) chopped fresh parsley
1/2 cup (packed) chopped celery leaves
3 large eggs
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 cup (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
  • Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
  • Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

COUNTRY BREAD STUFFING WITH GOAT CHEESE, KALE AND BACON



Country Bread Stuffing with Goat Cheese, Kale and Bacon image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter, plus more for buttering baking dish
5 tablespoons canola oil
1 large loaf day-old country bread, cut into 1-inch cubes
Pinch of red pepper flakes
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
2 large eggs
4 to 7 cups homemade chicken stock
8 ounces goat cheese, cut into small pieces
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
3 tablespoons finely chopped fresh sage
About 1 tablespoon honey, optional
Kosher salt and freshly ground black pepper
1 pound double-smoked slab bacon, cut into small strips
2 medium carrots, peeled and finely diced
2 medium stalks celery, finely diced
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat. Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat 2 more tablespoons of the oil and repeat with the remaining bread.
  • Return the pan to the stove over medium heat. Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the butter to the pan with the rendered bacon fat over medium heat. Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and pepper flakes and cook for 30 seconds. Add the kale and cook until wilted, about 2 minutes. Remove and cool slightly.
  • Put the bread cubes in a large bowl with the cooled vegetable mixture. In a separate bowl, whisk the eggs until smooth and add to the bread. Add the stock, making sure the mixture is very, very wet. Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon. Transfer to the prepared pan and add the honey if using.
  • Bake until golden brown and crispy on top and cooked through, about 35 minutes. Remove and let rest 15 minutes before serving.

CORN BREAD STUFFING WITH COUNTRY SAUSAGE



CORN BREAD STUFFING WITH COUNTRY SAUSAGE image

Categories     Christmas     Thanksgiving     Stuffing/Dressing     Sausage     Corn

Yield 8 to 12 servings

Number Of Ingredients 12

Country Corn Bread
4 medium poblano chiles
4 tablespoons unsalted butter
2 small onions, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
1 pound coarsely ground country sausage meat or breakfast sausage without casings
1 tablespoon dried oregano, crumbled
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup turkey or chicken stock or canned low-sodium broth

Steps:

  • Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight. Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish. Preheat the oven to 350°. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot. MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Let return to room temperature before baking.

COUNTRY BREAD STUFFING



Country Bread Stuffing image

Provided by Sandra Lee

Categories     side-dish

Time 9h15m

Yield 8 servings

Number Of Ingredients 14

1 loaf country wheat bread
3 tablespoons unsalted butter
One 8-ounce package sliced fresh mushrooms
2 stalks celery, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
One 8-ounce can sliced water chestnuts, drained and rinsed
2 large eggs
1 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon soy sauce
1 lemon, juiced
1 lime, juiced
1 orange, juiced

Steps:

  • Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes.
  • In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first.
  • Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.

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