Best Herb Bread Stuffing Recipes

CORN AND HERB-BREAD SAUSAGE STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
• Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

HERB AND BACON CORN-BREAD STUFFING

Steps:

• Preheat oven to 325° F. and butter a 4-quart baking dish.
• Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
• In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
• In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
• Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

GOLDEN CORNISH GAME HENS FOR 2 (BACON-HERB BREAD STUFFING)

Steps:

• Cook bacon until crisp.
• Remove bacon from pan, crumble; set aside.
• Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes).
• Add bacon, savory, thyme, and pepper; mix in bread crumbs.
• Dissolve bouillon in hot water, and drizzle over the bread mixture.
• Toss lightly.
• Season cavities of hens with salt, then lightly stuff with the bread mixture.
• If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer.
• Tie legs to tail, and twist wing tips under back on each.
• Place hens breast side up in a shallow roasting pan.
• Brush with cooking oil and cover loosely with foil.
• Roast at 375°F for 30 minutes.
• Combine wine, butter, and orange juice.
• Uncover birds and baste with wine mixture.
• Roast uncovered for another hour (until done), basting twice with wine mixture.

CORN AND HERB-BREAD SAUSAGE STUFFING

Steps:

• Preheat oven to 350. Butter 13x9x2 glass baking dish. Saute first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

TRADITIONAL TURKEY HERB BREAD STUFFING

Steps:

• Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature. Generously butter a 13x9x2-inch glass baking dish. Heat 1/2 cup butter in heavy large skillet over medium-low heat. Add liver, sauté 2 minutes and reserve. Add onions, celery, thyme and sage; sauté until onions and celery are tender but not brown, about 20 minutes. Add liver and onion mixture to bread cubes. Stir in parsley, salt, and pepper. Mix eggs and broth into stuffing; add as much of the 1/2 cup water as needed. Transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover, bake until top begins to brown, about 20 minutes more.

HERB AND APPLE STUFFING BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside. While bread toasts, in 12-inch skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley. Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak. Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.) Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.

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.

HERB BREAD STUFFING

Steps:

• Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

DR. PEPPER ROAST TURKEY OR CHICKEN WITH HERB BREAD STUFFING

Steps:

• Rinse turkey or chicken in cold water, pat dry.
• Remove neck, wing tips, giblets and simmer in small amount of water to make broth (about 2 cups).
• Melt butter or margarine and saute onions and celery until tender but not brown, cool.
• Combine bread cubes, salt, pepper, thyme and parsley.
• Add sauteed vegetables and toss lightly.
• Add beaten egg, the 1/2 cup of Dr Pepper, and broth.
• Spoon about 1 cup of the stuffing into the neck cavity.
• Fasten skin to back with skewer.
• Spoon stuffing into body cavity (do not pack), close body cavity by skewering skin together and lacing it closed with heavy string.
• Tie drumsticks to the tail.
• Place turkey in roaster or pan breast side up and roast at 325 degrees F for about 3 hours or until done.
• Baste frequently, first pouring from the bottle of Dr Pepper, slowly over the bird.
• When all is poured, baste from the liquid in the pan, spooning over the bird at frequent intervals.