Best Traditional Bread Stuffing Recipes

TRADITIONAL BREAD AND CELERY STUFFING

Steps:

• Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.
• While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.
• After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.
• While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.
• Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.
• Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.

TRADITIONAL TURKEY HERB BREAD STUFFING

Steps:

• Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature. Generously butter a 13x9x2-inch glass baking dish. Heat 1/2 cup butter in heavy large skillet over medium-low heat. Add liver, sauté 2 minutes and reserve. Add onions, celery, thyme and sage; sauté until onions and celery are tender but not brown, about 20 minutes. Add liver and onion mixture to bread cubes. Stir in parsley, salt, and pepper. Mix eggs and broth into stuffing; add as much of the 1/2 cup water as needed. Transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover, bake until top begins to brown, about 20 minutes more.

TRADITIONAL BREAD STUFFING

Steps:

• Saute celery and onion in butter, over low heat, until onion is tender but not browned. Blend bread cubes and seasonings. Add celery, onion, and butter; toss lightly until mixed. Pour the broth or water over the bread mixture gradually, while tossing lightly to combine evenly. Add more seasonings if desired. Makes enough to stuff neck and body cavities of a 14-18 pound ready to cook turkey.