Best Mid Atlantic Stuffing Recipes

Mid-Atlantic Mushroom and Chestnut Stuffing image

Yield Makes 16 Servings (About 19 cups)

Number Of Ingredients 11

Stuffing
1 1/2 1-pound loaves old-fashioned white bread, cut into 1/2-inch cubes (about 16 cups)
1/2 cup (1 stick) butter
3 large onions, chopped
1 pound mushrooms, sliced
5 celery stalks, chopped
1 1/2 pounds fresh chestnuts, roasted, shelled, chopped (about 3 cups) or 3 cups steamed chestnuts in jar, very coarsely chopped (about 15 ounces)
1/4 cup chopped fresh thyme or 2 teaspoons dried
3 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/2 teaspoon ground nutmeg
1 1/2 cups (about) canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl.
Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
TO bake stuffing in turkey:
Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.

Mid-Atlantic Stuffing image

Provided by Food Network

Number Of Ingredients 11

6 cups old fashioned white bread
4 ounces (1 stick) butter
2 onions, chopped
4 ribs, chopped
1 pound crab meat
2 tablespoons crab boil seasonings
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup chopped fresh herbs such as thyme, parsley, chives or chervil
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped

Steps:

Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.
Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.
Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.