Best Great Grandmas Bread Stuffing Recipes

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

GREAT GRANDMA'S STUFFING

Steps:

• 1. Dice bacon and fry over low heat. *Note* You need the bacon fat. I have noticed lately that processed bacon has more water than the fat called for and sometimes find it necessary to add some diced up fat back into the pan to make up for it if I cannot get fresh smoked bacon.
• 2. Add Celery and Onions to the bacon and cook saute until soft.
• 3. In a bowl, take your bread pieces and break the slices into small pieces and slightly dampen. *To dampen stick your finger tips in water and drip it on the bread and mix it up. do this about 3 or 4 times.
• 4. Once dampened, add your eggs, salt, pepper, thyme, and you can also add the optional apples. My great grandmother made it without the apples, but it does taste great with the apples too.
• 5. Once the bacon, onion and celery have cooked down, remove from heat and add it all including the fat to the bread mixture. Mix together well. **ONLY STUFF YOUR BIRD WHEN IT IS READY TO GO INTO THE OVEN** (Instances of food poisoning happen when you stuff your bird before it is ready to go into the oven or the use of tainted ingredients)
• 6. TIP: The stuffing mixture can be held in the refrigerator overnight. Remove it from the refrigerator and let it stand while you prepare your bird allowing it to get close to room temperature. This allows the stuffing to be the appropriate temperature necessary while roasting inside your bird. This recipe will stuff a 12-15 lb turkey. Adjust according to the size of your bird. For a Bird over 20 lbs double this recipe.

GRANDMA STOLL'S MOIST DRESSING

Steps:

• Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
• Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
• In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
• The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

Steps:

• In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
• Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
• Beat eggs and add to bread mixture. Mix well.
• Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
• Doubles well, extremely good cold.
• Can be made in well greased crockpot on low in about 3 hours.

MY GREAT-GRANDMOTHER'S SIMPLE BREAD STUFFING

Steps:

• Saute onion and celery in butter until tender.
• Stir in about 1/3 of the bread cubes.
• Turn into a deep bowl and add remaining ingredients. Toss well.
• Stuff turkey just before roasting.

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.