It my first time making stuffing, famaliar with the concept, just need some advice and pointers.?

Question

I really would like to know any recipes that people like to use, and also what is the process of drying the bread. Do I just leave the slices out overnight..do I cut them into cubes and toast them in the oven????? HELP!!!

Answer 1

I cut up a 1 pound loaf of French or sourdough bread the night before and leave the cubes on a cookie sheet out overnight. That usually gets them to the right consistency.

I make a simple stuffing, nothing fancy. It's celery, red onion, garlic, and sliced mushrooms sauteed in at least a stick of butter. I just add salt, pepper, dried sage, and when it's almost done I add chopped fresh sage.

Combine that with the bread cubes, drizzle with chicken broth until it's as dry or mushy as you want, put it in a pan and bake it! I love stuffing!

Answer 2

You can do either one. Some people don't use dry bread, but I personally thinks it works better if you just leave it out for a bit first. I use a mix of "stuffing bread" (any supermarket will have it) and corn bread. The corn bread adds a little sweetness that works well with the onions and celery. Something to keep in mind would be to add the liquid very slowly, because you can always add more, but once your stuffing is too moist and sticky, it'll be tricky to fix! Also, if you are making the stuffing just in the oven/stove top it's much easier than if you are trying to use it cooked inside a turkey. Good luck!

Answer 3

When I am in a hurry to make the stuffing and my bread is still too fresh, I cube it and then put it into a warm oven....(set at the lowest temp my oven has). Every 10 minutes or so I stir the cubes to dry out the other surfaces.

Answer 4

Deluxe Cornbread Stuffing recipe
6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1 3/4 to 2 1/4 cups chicken broth

In a large bowl, combine bread, pecans and seasonings; set aside.

In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.

Add butter to drippings; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.

Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.

Yields 10 to 12 servings (about 11 cups).

Answer 5

I leave my white bread & corn bread out overnight to dry. Then we crumble the bread into large pieces. Add celery, sage and a little turkey broth. Chop some cooked giblets, stir them in. Check for seasoning, add salt & pepper & sage as needed. Put into a casserole dish, bake at 325 for 45 minutes to an hour. If you want you can baste it with turkey broth every 15 minutes of so.

Answer 6

Actually, I don't dry the bread. I've always sliced the bread into cubes and added the butter/onion/seasoning mixture, mixed it up and stuffed the turkey.

the butter and the drippings from the turkey are going to moisten the bread anyway. There is no real reason to dry it, in my opinion.

Answer 7

Our family always puts in a few fresh slices of Italian bread to make the stuffing bind together. Celery, in my opinion, is a must. Fresh parsley and salt and pepper, good old fashioned stuffing. I've found that when going over board with the ingredients, you just ruin your taste buds. Good Luck and Happy Thanksgiving!

Answer 8

Ok, quite frankly You can EVEN get away with using store boughten and adding bouillion and seasoning and turkey broth, HOWEVER, if you wanna do it the old fashioned way.....Here goes...(Grammas Way)

4 Tablespoons margarine or butter
2 cups diced celery
1 cup chopped onion
8 cups bread cubes, dried from whole wheat bread
2 Tablespoons chopped fresh or dried parsley
1/4 cup sliced mushrooms
1 teaspoon ground sage
3/4 teaspoon poultry seasoning
1 teaspoon black pepper
3 cups broth, chicken or turkey

1. Toast bread cubes and set aside for later use.
2. Melt margarine or butter in medium size fry pan.
3. Add celery and onion; cook until tender, about 10 minutes.
4. Add parsley, mushrooms, seasoning and broth. Cook for 5 minutes.
5. Remove from heat and add the toasted bread cubes. Cover and let stand 10 minutes.
AGAIN Season to taste. Add or take away to your liking. NO CELERY FOR ME THANKS!!!

Answer 9

I just leave the bread slices lay out for a few hours - dry enough. Then I just rip them into bite size pieces. We add mushrooms / onions / celery and poultry seasoning. Cook the vegis in butter, add the seasoning and then mix in the bread - keep it moist with chicken broth (not water).

Answer 10

Fresh breadcrumbs do not need drying out - they are better that way. Use bread that is 2 or 3 days old, trim off the crusts and blitz in a food processor to make crumbs. If you don't have a processor, you can use a cheese grater.

Try this recipe:
http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Happy Holidays!