Best Classic Bread Stuffing With Sage And Thyme Americas Test Kitch Recipes

Classic Bread Stuffing With Sage and Thyme (America's Test Kitch image

Provided by CindyMarie

Categories Grains

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Steps:

Adjust an oven rack to the middle position and preheat oven to 400.
Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3

Bread Stuffing with Sage image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth

Steps:

Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.

Nutrition Facts : Calories 425 g, Fat 14 g, Fiber 3 g, Protein 14 g

Classic Bread Stuffing With Onions, Celery, and Herbs image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

Steps:

In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).