Best Country Bread Stuffing With Parmesan Raisins And Pine Nuts Recipes

CLASSIC STUFFING

Classic Stuffing image

Provided by Food Network Kitchen

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

Steps:

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

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

Ingredients

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.

BAKED STUFFING SUPREME WITH PARMESAN CRANBERRIES AND PINE NUTS

Baked Stuffing Supreme With Parmesan Cranberries and Pine Nuts image

This stuffing is meant to bake as a casserole. It takes a bit of time to prepare but well worth the extra effort! If you want to save a bit of time, bake the bread cubes well in advance or even a day ahead, or even weeks ahead and freeze.

Provided by Kittencalrecipezazz

Categories Berries

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups)
1/2 cup olive oil
1/2 cup grated parmesan cheese (or to taste)
1/4 cup butter
2 large onions, coarsely chopped
4 cups celery, coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
2 tablespoons chopped fresh garlic
1 tablespoon fresh rosemary (can use dried)
1 tablespoon dried oregano
1 1/2 cups dried cranberries (or use dark raisins in place of cranberries)
1 cup pine nuts, toasted
1/2 cup chopped fresh basil
1 1/4 cups grated parmesan cheese
4 large eggs, slightly beaten
3/4 cup chicken broth (might use more)
salt and pepper
1/4 cup melted butter
grated parmesan cheese

Steps:

Set oven to 400°F.
Spray one or two large baking sheets with nonstick cooking spray.
Place half of the bread in a large bowl.
Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
Spread the bread cubes on prepared baking sheet in a single layer.
Bake for about 8-10 minutes or until golden brown.
Repeat with remaining bread cubes.
Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
In a large pot melt 1/4 cup butter over medium-high heat.
Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
Add in chopped garlic, rosemary and oregano; stir for 1 minute.
Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
Season with salt and lots of black pepper to taste.
Mix in the eggs and toss with a wooden spoon.
Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
Set oven to 350°F.
Butter an EXTRA large glass baking pan (large enough to hold the mixture).
Transfer the stuffing to baking dish.
Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
Cover with buttered foil and bake for about 40 minutes.
Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
Delicious!