Best Country Bread Stuffing With Smoked Ham Goat Cheese And Dried Cherries Recipes

Country Bread Stuffing image

Provided by Sandra Lee

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.

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.

Classic Stuffing image

Provided by Martha Stewart

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.