Best Herbed Bread Stuffing Recipes

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:
• Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:.
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry.
• Season with salt and pepper inside and out.
• Loosely fill neck cavity with some of stuffing.
• Fold neck skin under body and fasten with a small skewer.
• Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
• Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
• Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan.
• Roast turkey in middle of oven 30 minutes.
• Melt 1/2 stick butter.
• Reduce oven temperature to 325°F and pour melted butter over turkey.
• Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
• Transfer turkey to a heated platter and keep juices in pan.
• Remove skewers and discard string.
• Transfer stuffing from cavities to a serving dish and keep warm, covered.
• Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F
• Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
• Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:.
• Skim fat from pan juices and reserve 1/4 cup fat.
• Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
• Add to remaining 3 cups stock and bring to a simmer.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
• Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
• Stir in additional juices from turkey platter and season gravy with salt and pepper.
• Note:.
• If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).

HERBED BREAD STUFFING

Steps:

• Preheat oven to 325°F.
• Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

HERBED BREAD STUFFING

Steps:

• Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.
• Heat oven to 375 degrees F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly.
• Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

TOFU TURKEY WITH HERBED BREAD STUFFING AND WILD MUSHROOM GRAVY

Steps:

• 1. To prepare tofu, mash well. Line an 11-inch colander with a single layer of moistened cheesecloth and transfer tofu to colander. Press down to make flat and fold edges of cheesecloth over tofu to smooth. If tofu is medium textured, place a flat object over the surface of the tofu and weigh down with a heavy object for 1 hour. 2. Mix Homemade Stuffing Seasoning ingredients well. 3. For stuffing, sauté vegetables in oil. Sprinkle seasonings, including salt and soy sauce, over vegetables. Add bread cubes and parsley, and mix well. If bread cubes are very dry, add 1/4 to 1 cup water (start with less). Stir and cover to steam a little longer. 4. Preheat oven to 400°. Hollow out tofu to within an inch of colander. Pack in stuffing and cover it with the remaining tofu. Pat down surface so it is flat and firm. 5. Flip filled tofu onto lightly-oiled baking sheet so the flat surface faces down. Remove cheesecloth. 6. Mix basting liquid and brush tofu with half of it, then cover tofu with aluminum foil or with an ovenproof bowl which is a bit larger than the shaped tofu. Bake for an hour. Remove foil, baste again, and return tofu turkey to oven to bake uncovered until "skin" becomes golden brown, about an hour more, basting again halfway through. 7. To prepare gravy, sauté onions and mushrooms in oil. In a small bowl, whisk flour with enough of the measured water to form a thin paste. Add remaining water and soy sauce to vegetables in pot. Bring to boil and cook until vegetables are tender, about 5 minutes. Add flour mixture and stir well. Cook uncovered until desired consistency is reached, about 15 minutes stirring occasionally, adding a little more water toward the end of cooking only if gravy is too thick. 8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving platter and garnish. Serve gravy on the side.