I'm making "stuffing" after all! Please, help. Whats in a traditional stuffing?

Question

I don't mean cornbread, or anthing exotic. Just bread and sage and Bells and onions, that kind of stuffing.... How long do I cook it in a casserole? Any assistance is greatly appreciated!

Answer 1

Well it sounds like you know exactly what you want... toasted bread cubes, sage, chopped bells and onions. Whisked eggs, salt and pepper. Just be sure to add something to keep it moist, either water, broth or wine.

Preheat oven to 325. Butter your casserole dish and put stuffing in it. Cover with foil and bake for 30 minutes. Then uncover, and bake until the top is crisp or golden, about 30 minutes longer.

Answer 2

Take about two loaves of plain bread, cut it into cubes. Dice some celery and onions, about two stalks of celery and say one small onion. Melt some butter in a skillet (about 1/4 cup) and have some chicken stock on hand, if not; you can use water. When your butter is melted, add the chopped onion and sliced celery and saute for a minute or two until they are soft. Add the bread cubes and mix well; add a can of chicken stock or water just to moisten well. Stir them well and then add a Tablespoon or so of Bell's seasoning or to taste; and then let it cook a few minutes in the skillet. Butter a 1 1/2 quart casserole, and put the dressing in it. You can add a few spoons of stuffing into the cavity of the turkey right before putting the bird into the oven, and not before. It should be stuffed not more than two minutes before going into the oven; then roast your turkey as usual. The side casserole can be put into the refrigerator until it is needed, when the turkey comes out and you place the casserole in the oven to cook through at 350F.

Happy Thanksgiving.

Answer 3

Traditional Baked Stuffing
This recipe was handed down by my great-grandmother. It is a family favorite that we make every Thanksgiving. This traditional stuffing has a crispy top with a moist inside. No need to worry about stuffing the turkey this year! This tasty side-dish bakes in a casserole dish or Pyrex bowl.

8 cups soft bread cubes, unseasoned
1 medium onion, diced
2 stalks celery, chopped
1/2 cup fresh parsley, diced
1/4 cup butter, melted
1 egg, beaten
1 teaspoon poultry seasoning
1 cup milk, approximately
1/2 teaspoon salt
1/4 teaspoon pepper

Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir.
Add bread crumbs and stir with a spoon to evenly distribute the mixture.
Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.).
Stir in salt and pepper.
Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch).
Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.

Answer 4

crumbled cornbread, 5 to 6 biscuits to keep moist also crumbled. About 1 to 2 cups onions. Can of cream of chicken soup. Two eggs. Butter. Chicken broth until soupy because it will settle. Salt and pepper. Bake in cassarole disk 30 to 40 minutes or until golden brown. Will melt in your mouth.

Answer 5

I make my stuffing with white bread,celery, onions, butter, celery seed, S &P, and an egg to hold it all together. Bake for 30-40 minutes at 350 or until golden brown and or crispy on top.

Answer 6

My wife makes corn bread. Then she crumbles it up adds onions or whatever one likes uses broth from the bird, puts it back in the oven and cooks it like she did the cornbread. You can use poultry seasoning if you like it, but I hate the flavor of it so she adds other things.

Answer 7

trust me just go to the store and buy the turkey stove top stuffing..people are gonna scarf it down so you shouldn't put a lot of time in it..unless you want to..