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Updated November 04, 2015.
This fundamental stuffing or dressing is baked perfectly inside a buttered casserole, but it could also be baked within the poultry. It's a flexible stuffing, and you will find many possible flavor additions. Attempt to add sausage, mushrooms, or diced apples towards the dressing.
My grandfather loved to include some diced cooked taters towards the dressing, and that i've were built with a dressing with sliced pimiento-stuffed olives which was various and absolutely scrumptious. See some popular variations underneath the instructions. The dressing is definitely bending for any large dinner.
Ingredients
- 1/4 cup finely chopped onions
- 1/2 cup chopped celery
- 1/3 cup butter
- 4 cups bread cubes
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 to at least oneOr2 teaspoon ground sage
- 1/4 to at least oneOr2 teaspoon chicken seasoning
- poultry or chicken broth
- 2 eggs, beaten
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Preparation
Heat the oven to 325° F (165° C/Gas 3). Grease a baking dish generously with butter.
Saut onion and celery within the butter until softened.
Combine onion mixture with bread, pepper, salt, sage and chicken seasoning inside a large mixing bowl. Stir in broth until well moistened. At this time, before adding the eggs, taste and adjust the seasonings. Add some beaten eggs and stir until well blended.
Transfer the stuffing mixture towards the prepared baking dish, packing loosely.
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Cover the baking dish tightly with foil.
Bake for around 40 minutes. Take away the foil and bake for an additional five to ten minutes, until browned.
*This recipe makes enough to stuff a little (eight to ten-pound) poultry if you opt to prepare the stuffing within the bird. Should you choose prepare the stuffing within the poultry, make certain the stuffing registers a minimum of 165° F within the center before taking out the poultry in the oven. Remove all the stuffing to some serving bowl. Don't store it within the poultry.
- Giblet Stuffing: Simmer the poultry neck (chopped), gizzard, and heart in 4 glasses of water, stirring from time to time, for 1 1/2 hrs. Add some liver and simmer for an additional fifteen minutes. Strain the broth right into a bowl for poultry gravy. Take away the meat in the neck bones and chop combined with the gizzard, heart, and liver. Add some chopped giblets towards the stuffing mixture and bake as directed.
- Sausage Stuffing: Brown 1/2 to at least one pound of bulk mild Italian sausage or breakfast sausage individually after which drain it and combine it with the stuffing mixture.
- Apple Stuffing: Dice an apple and saute it combined with the onion and celery. Combine it with the dressing with dried cranberries or raisins, if preferred.
- Bread and Cornbread Stuffing: Replace 1 / 2 of the bread cubes with crumbled cornbread for added flavor and texture.
- Oyster Stuffing: Add 1 1/2 to two glasses of chopped oysters towards the stuffing, either drained canned or freshly shucked.
- Mushroom Stuffing: Saute 8 ounces of sliced organic mushrooms using the onion and celery mixture.
