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Bread Stuffing Recipes

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Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing recipes are called bread stuffing mix. Ready made stuffing mix generally has white bread, wheat bread or a combination of both. The bread is cut into cubes or crumbled pieces and is dried completely. The bread is seasoned with herbs and spices. Unseasoned stuffing mix is also available in many stores. This type of stuffing mix is generally unseasoned and is made from different varieties of bread. Cornbread is also used to make bread stuffing mix.


Simple and easy bread stuffing mix



Firm bread, sliced to ½ inch cubes 30 slices
Garlic salt 2 tsp
Seasoned pepper 1/2 tsp
Dried parsley flakes 3 tbsp
Instant minced onion 3 tbsp
Cooking oil 1/3 cup
Ground sage ¾ tsp


Preheat oven to 300 degrees. Arrange bread cubes in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes stirring occasionally. Remove from oven and cool. In large mixing bowl, mix onion, seasoned pepper, oil, garlic salt, parsley flakes and sage. Toss bread cubes with seasoning so that the bread cubes are coated. Place in a large airtight container and refrigerate, use within 2 months. If you freeze the mix, you can use up to 6 months. This mix can be used in any recipe that uses stuffing mix as an ingredient.


Herbed bread stuffing mix

Bread, cubed and toasted 1 loaf
Parmesan cheese 1 tbsp
Garlic powder 1 tsp
Onion powder 1 tsp
Marjoram leaves 1/8 tsp
Basil 1/8 tsp
Thyme 1 tsp
Sage 1/8 tsp
Oregano 1/8 tsp
Rosemary 1/8 tsp
Savory 1/8 tsp


Cube bread, arrange on cookie sheet and allow it to dry over night. Turn oven to 325 degree and allow the bread to brown. Transfer to paper bag and add all the seasonings. Spin the bag to coat the bread cubes with the seasoning mixture. Store in an airtight container on cooling.


Two-in-one bread stuffing mix

Unseasoned bread cubes 3-4 cups
Chicken bouillon granule 1 tbsp
Dried celery flakes 3 tbsp
Ground sage ¼ tsp
Poultry seasoning ¼ tsp
Parsley flakes 1 tbsp
Onion flakes 1 tbsp
Ground black pepper 1/2 tsp


Put unseasoned bread cubes in an airtight jar and seal tight. Mix the other ingredients thoroughly in a small mixing bowl. Place in a small bag and seal tight. While using for stuffing, mix the bread and the seasoning together.


Seasoned stuffing Mix

Large bread crumbs 6 cups
chicken bouillon, crumbled - 3 cubes (or) chicken bouillon powder 3 tbsp
Parsley flakes 1 tbsp
leaf sage, crumbled ½ tsp
dried minced onion ¼ cup
Dried minced celery ½ cup
Leaf thyme, crumbled 1 tsp
Salt
Pepper 1 tsp


Arrange bread crumbs on a cookie sheet and bake at 350 degrees for 8 to 10 minutes, allow it to brown evenly. Toss bread cubes with balance ingredients until the cubes are evenly coated. Store in an airtight container for 1 to 4 months or in the freezer for 1 year.


Bread stuffing with bacon

Brown bread stuffing with bacon

Boston brown bread, cut into 1/2-inch cubes 1 can
Soft Italian bread crusts trimmed, cut into 1/2-inch cubes
Bacon, cut crosswise into 1/2-inch strips 4 ounces
Low-salt chicken broth
Butter
Onion, chopped ¾ cup
Fresh tarragon, chopped 3 tbsp
Fresh chives, chopped ¼ cup
Salt
Ground black pepper


Preheat oven to 250 degrees. Arrange bread cubes in 2 rimmed baking sheets. Bake until bread is dry for about 1-1/2 hours. Transfer bread to large bowl. Sauté bacon in large skillet until crisp. Transfer bacon to paper towels. Discard all except 1 tablespoon of fat from skillet. Add butter to the skillet and melt over medium heat.


Add onion; sauté until soft. Add chives, tarragon, pepper, salt, and bacon to bowl with bread; toss well. Butter a 9x9x2-inch baking dish. Stir in chicken broth to bread mixture and toss to moisten. Transfer stuffing to the prepared dish. Cover stuffing with a foil and bake for 40 minutes. Uncover and bake until lightly browned on top, for about another 20 minutes.


Bacon corn-bread stuffing with herbs

Corn Bread, cut into 1/2-inch cubes 2 loaves
Large celery ribs, coarsely chopped 6
Large onions, coarsely chopped 2
Bacon, sliced 1 pound
Mixed dried herbs, crumbled 2 tbsp
Chicken broth 1 cup
Melted butter ¼ cup



  • Preheat oven to 325° F.
  • Butter a baking dish.
  • Dry corn bread for about 20 minutes in oven.
  • Remove corn bread from oven and leave oven at 325° F.
  • In a large, deep skillet, sauté bacon over moderately high heat for about 10 minutes.
  • Add celery and onions and sauté, until vegetables soften.
  • Add herbs and salt and pepper to taste and cook for a minute.
  • In a large mixing bowl toss together corn bread and bacon mixture and transfer to baking dish.
  • Sprinkle stock over stuffing and bake, with lid closed for 1 hour.
  • Sprinkle butter over stuffing and bake with lid open for about 30 minutes until top becomes golden.

Bread stuffing with sausage and herbs

Whole wheat bread, 1 day old, cubed 1 ½ cups
White bread, 1 day old, cubed 3 ¾ cups
Turkey or chicken stock ¾ cup
Bulk turkey sausage 1 lb
Celery, including tops, chopped ¾ cup
Onion, chopped 1
Butter, melted ¼ cup
Dried thyme leaves ½ tsp
Dried sage leaves 2 tsp
Apple, cored and chopped 1
Dried rosemary leaves, minced or crumbled 1 tsp
Dried cranberries 1 cup
Fresh parsley, minced 1/3 cup



  • Preheat oven to 350 degree F.
  • Arrange bread cubes in a single layer on a large baking sheet.
  • Bake at 350 degrees for 5 to 7 minutes, until evenly toasted.
  • Transfer toasted bread cubes to a large bowl.
  • Cook the sausage and onions over medium heat, in a large skillet. Cook until onions get brown.
  • Add the sage, celery, rosemary, and thyme; cook, for about 2 minutes.
  • Pour sausage mixture over the bread and toss lightly.
  • Add the dried cranberries, chopped apples, and parsley.
  • Sprinkle the turkey stock and melted butter, and mix lightly.
  • Stuffing is ready.

Bread stuffing with sausage, dried apricots and pecans


Sweet Italian sausage, removed from casings and crumbled 1 pound
French or other white bread, dried, cubed 12 cups
Large onion, chopped 1
Large eggs, lightly beaten 3
Pecans toasted and roughly chopped 2 cups
Homemade turkey or chicken stock or canned low-sodium chicken broth 1 cup
Unsalted butter 6 tbsp
Dried apricots, cut into thin strips 1 cup
Fresh parsley leaves, chopped fine ½ cup
Medium stalks celery, chopped 4 , about 1 ½ cups
Dried sage ½ tsp
Dried thyme ½ tsp
Dried marjoram ½ tsp
Ground black pepper ½ tsp
Salt



  • Cook sausage in a large skillet over medium heat until browned.
  • Transfer the sausage to a large bowl and throw away the excess fat.
  • Melt butter in the same skillet.
  • Add onion and celery and cook over medium heat until soft and translucent.
  • Stir in the dried herbs and pepper and cook for another minute.
  • Transfer the mixture to the bowl with sausage.
  • Add the apricots, parsley, pecans, and salt and mix well.
  • Add the bread cubes.
  • In a small bowl, beat the stock and eggs together.
  • Pour the mixture over the bread cubes.
  • Gently toss.

Corn bread stuffing with sausage and prunes

Corn bread,cubed to 1-inch pieces
Fat-free, less-sodium chicken broth 1 can
Butter 2 tbsp
Large eggs, lightly beaten 2
Turkey kielbasa, chopped 1 cup
Red bell pepper, chopped 1 cup
Onion, chopped 2 cups
Celery, chopped 2/3 cup
Fresh parsley, chopped ¼ cup
Frozen whole-kernel corn, thawed 1 cup
Dried thyme 1 ½ tsp
Prunes, coarsely chopped pitted 1 cup
Dried sage 1 tsp
Salt ¾ tsp
Black pepper ¾ tsp
Cooking spray



  • Preheat oven to 400°.
  • In a large nonstick skillet over medium heat, melt butter.
  • Sauté bell pepper, onion, and celery for 5 minutes.
  • Add 3/4 cup broth, kielbasa, black pepper, sage, thyme, salt and corn.
  • Bring to boil, reduce heat, and cook with lid covered for 5 minutes.
  • Remove from heat.
  • Pour vegetable mixture over corn bread.
  • Add the prunes and parsley.
  • Mix the balance broth and eggs and pour over corn bread mixture.
  • Toss thoroughly.
  • Stuffing is ready.

Bread stuffing with apples

Simple bread stuffing with apple

Sturdy white bread, cut into 1 inch cubes 1 loaf
Chicken broth 1/2 cup
Butter, melted
Medium onion, sliced 1
Apples, peeled, cored and cut into 1/2 inch cubes 2
Dried thyme 1 tsp
Salt and pepper to taste


  • Put bread in a large bowl.
  • Add onions to the bowl.
  • Add apples to the to bread and onion mixture.
  • Add thyme and mix well.
  • Sprinkle half the butter over the mixture, mix well.
  • Sprinkle the balance butter and mix thoroughly.
  • Add salt and pepper to taste.
  • Pour chicken broth over the mixture and mix well.
  • Stuffing is ready.

Wheat bread stuffing with almond apple

Granny smith apples chopped 2 cups
Celery chopped ¾ cups
Onions chopped ¾ cups
Butter or margarine 4 tbsp
Almonds, sliced 1 ½ cups
Cinnamon 1 tsp
Poultry seasoning ½ tsp
Salt ¼ tsp
Whole wheat bread crumbs 6 cups
Raisins, seedless 1 cup
Egg, beaten 1
Apple juice


Sauté onion, apples, almonds, and celery in butter for 5 minutes. Remove from heat. Add cinnamon, poultry seasoning and salt. Toss together bread cubes and raisins; stir in apple mixture. Add egg in ½ cup of apple cider; toss into bread mixture. Add left over apple cider if you need a moisturized stuffing. Stuffing is ready.


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Bread Stuffing Recipes

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Bread Stuffing Recipes