Old-fashioned Bread Stuffing

Traditional Bread Stuffing Recipe from USA with Butter, Onions, Celery, Mushrooms, Eggs, and Parsley

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Old-fashioned Bread Stuffing is a classic side dish that is perfect for Thanksgiving or any other holiday meal. This recipe is a delicious combination of bread, vegetables, and seasonings that come together to create a flavorful and comforting dish.

History

Bread stuffing has been a staple in American cuisine for centuries. It is believed to have originated from European immigrants who brought the tradition of stuffing poultry with bread crumbs to America. Over time, the recipe has evolved to include a variety of ingredients such as onions, celery, and herbs.

Ingredients

0.5 cup of butter
3 large onions, chopped
1 cup of chopped celery
0.5 lb (227 g) of mushrooms, thinly sliced
2 eggs, beaten
0.25 cup of chopped parsley leaves
2 tsp of poultry seasoning
0.5 cup of melted butter
salt and pepper to taste
2 packages of herb seasoned stuffing mix (8 oz (227 g) each)
2 cans of chicken broth (10.5 oz (298 g) each)

How to prepare

Sauté the onions and celery in butter until the onions are soft.
Add the mushrooms and sauté until the mushrooms are tender.
Place the mixture in a large bowl and stir in the next 7 ingredients.
Stir in only enough chicken broth to hold the stuffing together.
This can be used to stuff the turkey or it can be baked separately.
To bake separately: place the stuffing mixture in a 12-inch round baking pan, sprinkle with 0.33 cup of chicken broth, and heat for 30 minutes at 350°F (177°C).

Variations

Add cooked sausage or bacon for a meatier stuffing.
Use different herbs such as sage or thyme for a different flavor profile.
Add dried fruit such as cranberries or apricots for a touch of sweetness.

Notes

Important: do not stuff turkey far in advance of roasting. Stuff shortly before roasting. Remove stuffing before storing leftover turkey. Improper handling of stuffing can lead to growth of harmful bacteria. So please take care to stuff turkey shortly before roasting and remove stuffing from turkey before storing.

Cooking Tips & Tricks

Be sure to sauté the onions and celery until they are soft to ensure they are fully cooked in the stuffing.

- Adding mushrooms to the stuffing adds a rich and earthy flavor.

- Mixing the stuffing ingredients together gently will help prevent the bread from becoming too soggy.

- If you prefer a crispy top, bake the stuffing in a shallow baking dish to allow for more surface area to crisp up.

Serving Suggestions

Old-fashioned Bread Stuffing pairs well with roasted turkey, cranberry sauce, and green bean casserole.

Cooking Techniques

Sautéing the vegetables before mixing them with the bread helps to develop their flavors and ensures they are fully cooked in the stuffing.

Ingredient Substitutions

If you don't have poultry seasoning, you can use a combination of sage, thyme, and marjoram.

- You can use vegetable broth instead of chicken broth for a vegetarian version of this recipe.

Make Ahead Tips

You can prepare the stuffing mixture ahead of time and refrigerate it until you are ready to bake it. Just be sure to add a little extra chicken broth before baking to prevent it from drying out.

Presentation Ideas

Serve the Old-fashioned Bread Stuffing in a decorative serving dish garnished with fresh parsley for a festive touch.

Pairing Recommendations

Old-fashioned Bread Stuffing pairs well with roasted meats such as turkey, chicken, or pork. It also goes well with a side of cranberry sauce and a green vegetable such as green beans or Brussels sprouts.

Storage and Reheating Instructions

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffing in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Old-fashioned Bread Stuffing contains approximately 300 calories.

Carbohydrates

Each serving of Old-fashioned Bread Stuffing contains approximately 25 grams of carbohydrates.

Fats

Each serving of Old-fashioned Bread Stuffing contains approximately 15 grams of fat.

Proteins

Each serving of Old-fashioned Bread Stuffing contains approximately 5 grams of protein.

Vitamins and minerals

Old-fashioned Bread Stuffing is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains wheat (bread stuffing mix) and eggs.

Summary

Old-fashioned Bread Stuffing is a delicious side dish that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Old-fashioned Bread Stuffing is a classic side dish that is perfect for holiday meals or any time you want a comforting and delicious dish. With a combination of bread, vegetables, and seasonings, this recipe is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Old-fashioned Bread Stuffing. It was a brisk autumn day, the kind of day that makes you want to curl up with a warm blanket and a hot cup of tea. I had just finished raking the leaves in my backyard and was craving something comforting and delicious for dinner.

As I stood in my kitchen, pondering what to make, I remembered a conversation I had with my dear friend Martha a few weeks prior. She had mentioned a recipe for old-fashioned bread stuffing that had been passed down through her family for generations. I had never tried it before, but the way she described it made my mouth water.

I picked up the phone and called Martha, asking her if she could share the recipe with me. She eagerly agreed and began to walk me through the steps over the phone. As she spoke, I could practically smell the savory aroma of the herbs and spices mingling together in perfect harmony.

The first step was to gather all the necessary ingredients: a loaf of crusty bread, celery, onions, butter, chicken broth, sage, thyme, and salt and pepper. I quickly made a list and headed to the store to pick up everything I needed.

Once I returned home, I set to work chopping the celery and onions, the sharp scent of the vegetables filling the kitchen. I melted the butter in a skillet and sautéed the vegetables until they were soft and fragrant. The aroma was intoxicating, promising a delicious end result.

Next, I tore the loaf of bread into small pieces and mixed it with the sautéed vegetables in a large bowl. I sprinkled in the sage, thyme, salt, and pepper, stirring everything together until it was well combined. The stuffing mixture looked rustic and inviting, ready to be baked to golden perfection.

I poured the chicken broth over the bread mixture, ensuring that every piece was moistened and flavorful. The scent of the broth mingling with the herbs and spices was heavenly, promising a dish that would warm both body and soul.

I transferred the stuffing to a baking dish and popped it into the oven, the anticipation building with each passing minute. As the aroma of the baking stuffing filled the kitchen, I knew that Martha's recipe was a gem, a true testament to the power of tradition and family.

When the timer finally dinged, I pulled the dish out of the oven and marveled at the golden-brown crust that had formed on top. I couldn't wait to dig in and taste the fruits of my labor.

I served myself a generous portion of the stuffing, the savory aroma wafting up to greet me as I took my first bite. The flavors were exquisite, each bite a testament to the love and care that had gone into creating this dish. I could taste the history and tradition in every mouthful.

As I sat at the kitchen table, savoring each bite of the old-fashioned bread stuffing, I couldn't help but feel grateful for the friendships and connections that had brought this recipe into my life. It was more than just a dish; it was a memory, a story passed down through generations, a taste of the past and a promise of the future.

And as I finished my meal, feeling warm and content, I knew that this recipe would become a beloved staple in my own family, a tradition to be shared and cherished for years to come. Thanks to Martha and her generous spirit, I had discovered a new favorite dish that would bring joy and comfort to those I loved. And for that, I would always be grateful.