Basic Herb Bread Stuffing

This recipe shows you how to make Basic Herb Bread Stuffing. You can’t go wrong with it – it’s delicious!

photo by threephin

INGREDIENTS:

2 ½ sticks unsalted butter

2 cups chopped celery

2 cups chopped onion

1 teaspoon crushed dried sage

1 teaspoon crushed dried thyme

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 ½ cups chicken broth

4 quarts dry bread cubes

2 eggs, lightly beaten

DIRECTIONS:

1. Heat the oven to 325 degrees and grease a 13×9 inch baking dish.
2. In a large skillet over low heat, melt 2 sticks of the butter. Cook the celery and onions until softened, about 5 minutes. Add the sage, thyme, salt and pepper. Cook another 5 minutes, stirring constantly. Pour in the broth and bring to a boil. Taste to see if the seasonings are good.
3. Place the bread crumbs in a large bowl and pour the broth mixture over them. Stir in the eggs. Transfer the mixture to the prepared baking dish.
4. Melt the remaining ½ stick of butter in the microwave and brush the top of the stuffing. Bake until golden brown, about 35 to 40 minutes. Remove from the oven and let rest 15 minutes before serving.

If you like your stuffing moister, stuff  into the bird before roasting. Add 1/4 cup more liquid.

Apple Turkey Stuffing

This is a bread stuffing with apples – Apple Turkey Stuffing, it’s delicious!

photo by crd!

INGREDIENTS:

Herbed stuffing mix, cubed

1 Gala apple, cored and chopped

1 cup button mushrooms, sliced

1 small sweet yellow onion, diced

¼ cup butter (1/2 stick)

Salt and pepper

DIRECTIONS:

1. In a large skillet, melt the butter over medium-high heat. Add the apple, mushrooms and onion and cook until soft, about 10 minutes. Salt and Pepper to taste.
2. In the meantime, cook the stuffing mix according to package instructions. When done add in the apple mixture and stir.
3. Place stuffing in a casserole dish sprayed with cooking spray and bake in a 400 degree oven for 20 to 20 minutes or stuff into the turkey cavity. (Can be made ahead of time.)

Mexican Cornbread Stuffing

Try this stuffing with an international flavor, Mexican Cornbread Stuffing!

photo by AdamSelwood

INGREDIENTS:

5 cups crumbled cornbread

1 pound fresh chorizo, castings removed

¾ cup diced onion

½ cup diced red bell pepper

½ cup diced green bell pepper

1 (4 ounce) diced green chilies

¼ cup shredded Cheddar cheese

¼ cup shredded Monterey Jack cheese

1 egg, lightly beaten

2 teaspoons chopped fresh cilantro

1 teaspoon hot pepper sauce

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease a 2 quart baking dish and set aside.
2. Bake the cornbread crumbs on a baking sheet until lightly toasted, about 20 minutes, stir occasionally.
3. In a large skillet over medium to medium high heat cook the sausage. Remove to a bowl. Add the onion, and peppers to the skillet and cook until softened, about 5 to 7 minutes. Add to the bowl with the sausage. Then mix in the chilies, cheeses, egg, cilantro and hot pepper sauce. Add the cornbread and toss lightly just until mixed. Transfer to the prepared baking dish, cover, and bake for 40 minutes. Remove the cover and bake for an additional 10 minutes, until the top is golden brown.