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.

Easy Potato Stuffing

This is Easy Potato Stuffing. It’s easy to make and delicious to eat!

photo by Ed Yourdon

INGREDIENTS:

8 strips bacon

1 medium white onion, finely chopped

3 cups boiled potatoes

2 tablespoons butter

2 tablespoons sour cream

3 cups cubed wheat or white bread

2 tablespoons summer savory

Salt and pepper

3 green onions, sliced, white and tender green parts

1 cup shredded sharp cheddar

DIRECTIONS:

1. Cook bacon until crisp, let cool and crumble. Reserve 2 tablespoons of drippings and sauté the white onion until softened, about 5 to 7 minutes; set aside.
2. Mash the cooked potatoes with the butter and sour cream; let cool and set aside.
3. In a large bowl, combine the cubed bread, onion, summer savory, salt and pepper, green onions and cheddar, toss to combine. Incorporate in the potatoes into the bread mixture. Put into a covered casserole dish and bake in a 350 degree oven for 1 hour.

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.