Best Just Like Moms Old Fashioned Stuffing Recipes

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HOMEMADE STUFFING



Homemade Stuffing image

A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.

Provided by Susie Weinrich

Categories     Side Dish

Time 1h20m

Number Of Ingredients 12

12 cups Stale White Bread - cut into 1 inch cubes ((approx 1 lb 4 oz loaf of bread - see notes below for details))
3/4 cup plus 2 tbsp butter (divided )
1 large yellow or white onion, chopped
2 cup celery, chopped (stalks and leaves!)
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp poultry seasoning
1/2 tsp marjoram
3 tbsp (heaping) fresh sage, chopped
1/3 cup fresh parsley, chopped (Curly or Italian will work)
2 eggs
1 cup chicken broth or stock

Steps:

  • Cut the bread into 1 inch cubes.
  • Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
  • Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
  • In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
  • Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
  • In a small bowl whisk together the eggs and broth.
  • Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
  • Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
  • Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
  • Serve right away!

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

CLASSIC STUFFING



Classic Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

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.

MY FAMILY'S OLD FASHIONED BREAD STUFFING



My Family's Old Fashioned Bread Stuffing image

When my parent's married in 1949, my grandma Frieda gave mom her stuffing recipe. It is plain, and simple, very basic, but for 64 years we have been eating this version stuffing for Thanksgiving. Once or twice I tried adding sausage, or tweaking the recipe, but I have always gone back to the original. Here is the original...

Provided by Carol Perricone

Categories     Side Casseroles

Time 1h30m

Number Of Ingredients 11

1/2 c butter (1 stick) melted
12 c white bread, toasted and cubed (about 3-1 lb loaves)
1 c finely chopped onion
3 c finely chopped celery
fresh parsley or dried parsley, to taste
1 Tbsp salt
1 Tbsp poultry seasoning
1 tsp paprika
1/2 tsp black pepper
2 eggs, slightly beaten
NOTE: DO NOT STUFF THE TURKEY OVERNIGHT. IF MAKING STUFFING THE DAY BEFORE, REFRIGERATE OVERNIGHT, THEN STUFF THE TURKEY IN THE MORNING. ALSO; DON'T ADD THE EGGS TO THE STUFFING UNTIL RIGHT BEFORE BAKING IT, OR STUFFING THE TURKEY.

Steps:

  • 1. Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
  • 2. Add the seasonings to cubed bread and toss lightly.
  • 3. Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
  • 4. If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking. NOTE: If baking the stuffing set your oven at 350 degrees.

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