Moist Bread Dressing Or Stuffing Recipes
An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.
Recipe From food.com
Provided by Halcyon Eve
Categories Poultry
Time 2h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 15
This is my husband's favorite dressing. It's moist and flavorable. You can use chicken broth, but the rich turkey broth really makes it tasty. The amount of the broth you use depends on how moist you like your dressing. You can get by with 1 cup of broth if the dressing feels and looks moist enough to you. Prep time does not...
Recipe From justapinch.com
Provided by Crystal ~
Categories Other Side Dishes
Time 55m
Number Of Ingredients 10
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- Tear bread into small pieces (about 1 inch x 1 inch) and place in a large bowl. *If bread is fresh, let sit on the counter for several hours, tossing several times to dry out a bit.
- In a skillet, melt the butter over medium heat. Add onions, celery and all the spices and cook for 10 to 15 minutes until the vegetables are tender. *Taste test a piece of celery and make sure it is tender. Take the pan off the heat and let cool for a few minutes.
- Pour the mixture over the cubed bread and stir to distribute with the bread. This is where you need to get your hands dirty! Dig in with your hands and “squeeze” the mixture together, so that the butter mixture gets right into the bread. You can also break up the bread chunks a bit.
- Immediately add stuffing to turkey cavity or follow the directions below to bake immediately. *You can bake ahead, refrigerate then reheat later, but you should not make ahead and not bake, for food safety reasons.
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