Best Out Of This World Out Of The Bird Stuffing Recipes

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THANKSGIVING DRESSING (STUFFING OUTSIDE OF THE BIRD)



Thanksgiving Dressing (Stuffing outside of the bird) image

This Thanksgiving Dressing is an outside-the-bird recipe and an incredibly satisfying holiday side dish. It's a delicious, cozy, carb-filled dish that will make your mouth water!

Provided by Kita Roberts

Time 1h25m

Number Of Ingredients 13

24 oz loaf hearty country white bread, cut into 1/2? cubes
8 tablespoon unsalted butter
2 onions, chopped
3 celery stalks, trimmed and chopped
4 garlic cloves, minced
3 teaspoon Bells seasoning, if you can't find Bells, use a mix of sage and thyme
4 cups low-sodium chicken broth
1 tablespoon soy sauce
4 large eggs
1 1/2 cups half and half
1/4 cup fresh snipped parsley
1 teaspoon salt
1 1/2 teaspoon ground pepper

Steps:

  • Adjust the racks in your oven to the middle top and middle bottom position. Preheat the oven to 325 degrees F.
  • Arrange the bread cubes on two baking sheets in even layers. Bake for 30 minutes, until golden. Stir the bread and switch pans halfway through baking. Set aside to cool.
  • Meanwhile, grease a 9 x 13" pan and set aside.
  • In a large skillet, melt 4 tbs butter over medium heat. Add the onions and celery and cook for 10 minutes, until starting to softened and turn golden.
  • Add the garlic and Bells seasoning. Cook, stirring, for 30 seconds.
  • Stir in the broth and soy sauce. Simmer until slightly thickened, about 10 minutes. Remove from heat. Let cool 10 minutes.
  • Whisk the eggs, half and half, and parsley in a large bowl. Slowly whisk in the broth mixture.
  • Fold in all of the breadcrumbs, making sure to coat all. Let sit for 20 minutes until bread is soaked with the liquid mixture (some will still be in the bowl).
  • Pour the bread mix into the prepared pan.
  • Melt the remaining butter and drizzle over the stuffing.
  • Bake on lower middle rack for 50 minutes, until top is crispy. Serve warm.

Nutrition Facts : Calories 367 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1202 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

TOM SZALLER'S GREAT PAN OR BIRD STUFFING



Tom Szaller's Great Pan or Bird Stuffing image

This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.

Provided by Tom Szaller

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h45m

Yield 25

Number Of Ingredients 15

6 ounces sliced bacon
1 pound ground pork sausage
1 ½ pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
½ cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 ½ tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
  • Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
  • Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
  • Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.6 g, Cholesterol 22.6 mg, Fat 10.5 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1079.8 mg, Sugar 4.4 g

STUFFING WITHOUT THE BIRD



Stuffing Without the Bird image

I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.

Provided by Gail2293

Categories     Grains

Time 40m

Yield 1/4 cup, 12 serving(s)

Number Of Ingredients 11

12 pieces bread, any assortment (ex. Rye, 12 grain, marble)
1/2 cup softend butter
2 -3 tablespoons olive oil
2 -3 garlic cloves
8 ounces mushrooms
4 stalks celery, with green leafy tops
2 medium onions
1 1/2 cups chicken stock
1/4 cup toasted almond (any nut you enjoy will work)
2 tablespoons fresh curly-leaf parsley
1 1/2 teaspoons poultry seasoning

Steps:

  • In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
  • Use entire stick of butter to do this.
  • Set toast aside.
  • Finely chop garlic, onion, celery, and mushrooms.
  • Heat olive oil in large skillet.
  • Add chopped vegetables, cook until tender, about 6-8 minutes.
  • While vegetables are cooking.
  • Chop parsley and almonds.
  • When vegetables are tender add, parsley, almonds, and poultry seasoning.
  • Stir well and cook one more minute.
  • Cut toasted bread into cubes.
  • Add bread and chicken stock.
  • Stir until bread is softened, about one minute.
  • Remove from heat and transfer to serving dish.
  • Let sit covered 5 minutes.
  • **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.

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