Best Bread And Butter Stuffing Recipes

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

BREAD AND BUTTER STUFFING / DRESSING

Steps:

• Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
• Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
• Add chicken stock and bring to boil. Remove from heat and pour over bread.
• Stir in sage, thyme (removed from stems) and raisins.
• Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
• As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.

BREAD AND BUTTER STUFFING

Steps:

• 1. The night before, spread all the bread out in a single layer on paper towels to dry out. 2. The next morning, in a large bowl break the bread into coarse 1.5 inch pieces. 3. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions, apple, and cook over low heat for 5 minutes. Add stock. Increase heat to moderate and boil. Turn off heat, cool 3 minutes. 4. Pour the mixture over the bread. Remove the leaves from the thyme and add to bread mixture. Add the sage. Add raisins, salt, and pepper. Mix well. 5. Put the mixture in a large roasting pan, covered with foil. Bake at 375 degrees covered for 30 minutes. Remove foil, bake another 30 minutes.