Best Crouton Confetti Cabbage Stuffing Recipes

HOMEMADE STUFFING RECIPE

Steps:

• Sauté the onion, garlic and celery in a skillet with the olive oil.
• Pour the croutons into a large mixing bowl.
• Add the onion mixture to the croutons and mix well.
• Stir in the spices and then transfer the entire mixture to a baking dish.
• Pour the chicken broth over the top of the croutons and let it sit in the fridge while you preheat your oven to 350 F.
• Bake the stuffing for 45 minutes to 1 hour or until it is golden brown and slightly crispy on top.
• If you are making this ahead of time and need to reheat it, simply cover it with foil and heat at 350 F. for approximately 20-30 minutes or until warmed through.

SAUSAGE CROUTON STUFFING

Steps:

• Preheat the oven to 300 degrees.
• Spread the bread cubes in a single layer on 2 large cookie sheets.
• Bake until lightly browned and crisp, about 20 minutes.
• Transfer to a large bowl to cool.
• Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
• Add to the bread cubes using a slotted spoon.
• In the same skillet, cook the onion and celery until transparent.
• Add to the bread cubes, again with a slotted spoon.
• Mix in the water chestnuts, pecans, parsley and sage.
• Add the stock and the butter and toss until fully mixed.
• The mixture will look kind of dry.
• Season with salt and pepper to taste.
• You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

SPICY ITALIAN SAUSAGE AND HOMEMADE CROUTON STUFFING

Steps:

• Preheat the oven to 325°F and butter a 15x10x2-inch glass baking dish. Bake the bread pieces on 2 large rimmed baking sheets for about 20 minutes, tossing occasionally, or until lightly toasted.
• Sauté the sausages in a large sauté pan over high heat until cooked through, breaking them up into large bite-size pieces with a spoon, about 10 minutes. Using a slotted spoon, transfer the sausages to a large bowl.
• Add the toasted bread and toss to combine well. Melt the butter in the same sauté pan with the pan drippings. Add the onion, celery and garlic to the pan and sauté for 12 minutes or until the onions are very tender.
• Add the sage and sauté for 2 minutes or until the sage is dark green. Stir the onion mixture into the stuffing. Season to taste with salt and pepper. Toss the stuffing with the eggs to combine well. Add enough broth to moisten the stuffing slightly.
• Transfer the stuffing to the prepared dish. Cover with foil. The stuffing can be prepared up to this point 8 hours ahead. Cover and refrigerate.
• Preheat the oven to 350°F Bake the stuffing covered for about 1 hour or until heated through. Uncover and bake until the stuffing begins to brown on top, about 20 minutes.

ROASTED CHICKEN WITH CROUTONS

Steps:

• For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
• Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
• Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
• For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
• For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
• Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

KNEADERS TO DIE FOR STUFFING

Steps:

• Place croutons in large bowl.
• Brown celery and onion in butter, add pepper and chicken broth.
• In another skillet brown sausage.
• Pour vegetable mixture and sausage over croutons.
• If the mixture is not wet enough add ¼ to ½ cup of water or chicken broth.
• Cover and bake at 375° for 25 to 35 minutes.

CHICKEN CROUTON HOT DISH

Steps:

• Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.

CROUTON CONFETTI CABBAGE STUFFING

Steps:

• 1. Cube sliced bread and toast till crisp.
• 2. Chop and shred all veggies.
• 3. Add olive oil to a large skillet, and heat over medium high heat. Add in the chopped & shredded veggies, and cook about 5 to 8 minutes until veggies are crisp tender. PREHEAT THE OVEN TO 350 DEGREES F. Spray a 9X13 size casserole dish with non stick cooking spray, and set aside till needed.
• 4. Add toasted bread cubes & salad croutons to a large bowl.
• 5. Add the sautéed veggies to toasted bread bowl & Spices, and stir till combined together.
• 6. Add soup to a medium size bowl and add in the room temperature eggs. Beat together until blended.
• 7. Now pour soup mixture over stuffing, add in the chopped roasted red peppers, and stir to blend together.
• 8. Pour stuffing mixture into prepared casserole dish & bake at 350 degrees F. oven for 25-35 minutes or until piping hot and bubbling around outer edge.
• 9. Remove from oven and serve with your favorite side dishes.