bread stuffing or dressing with variations

Elizabeth33 avatar
By Joanne Hendriksen

You are sure to feed the entire family with this easy to make Stuffing for Your Thanksgiving meal.

serves 10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For bread stuffing or dressing with variations

  • 3 c
    chopped onions
  • 3 c
    chopped celery
  • 1 lb
    unsalted butter
  • 1 gal
    no salt chicken stock, more or less depending on dryness of the bread.
  • 1 Tbsp
    salt
  • 1 Tbsp
    ground black pepper
  • 2 c
    ground poultry
  • 1/4 c
    fresh or dried sage
  • 1/2 c
    chopped fresh parsley
  • 4 lb
    dried bread cubes (about 33-35 cups)
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How To Make bread stuffing or dressing with variations

  • 1
    Preheat oven to 325° F.
  • 2
    Sauté onion and celery in butter until lightly browned. 
  • 3
    Add water or stock and salt, pepper and poultry seasonings.  Cook until hot.
  • 4
    Remove from heat and add bread.  
  • 5
    Toss lightly until thoroughly mixed. 
  • 6
    Avoid overmixing to prevent soggy, compacted dressing. 
  • 7
    Stuffing should be moist but not wet. 
  • 8
    Transfer to prepared pans. 
  • 9
    Bake for 45-60 minutes or until heated through.  Do not overcook.  
  • 10
    HINT:  Use 3 ounces of poultry base added to the 1 gallon of water.  Stock or soup base is a concentration of cooked meat, poultry, seafood or vegetables, plus cooking juices and seasonings.  It generally comes in a puree or paste-like form.  Most are highly salted.  Reduce or omit salt from the recipe when using the base.  Find this product in some supermarkets or in restaurant or catering supply stores.  
  • 11
    VARIATIONS:
Sausage: Reduce amount of bread cubes by about 1 cup.  Add 2 pounds pork sausage, cooked and well-drained.   Apple:  Reduce amount of bread cubes by about 1 cup.  Add 1 pound tart apples, finely chopped, to the bread and liquid mixture Mushroom: Reduce celery and by about 1 cup each.  Sauté 2 pounds fresh mushrooms with the vegetables Chestnut:  Reduce amount of bread cubes by about 1/2 cup.  Add 1 pound cooked, chopped chestnuts.   Oyster:  Add 1½ pounds oysters to the bread and liquid mixture Fruit and Nut: Add 1 pound raisins or dried cranberries and 2 cups chopped pecans, walnuts or almonds to the bread and liquid mixture.  Lightly brown the nuts in 1 stick of butter before adding to stuffing.

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