food

Stuffing: 4 Ways

These 4 incredible stuffing recipes will put any boxed mix to shame.

food

Stuffing: 4 Ways

These 4 incredible stuffing recipes will put any boxed mix to shame.

Ingredients

  • 1/2 cup unsalted butter + more for buttering baking dish
  • 1 cup yellow onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 tablespoon garlic, minced
  • 8 cups day-old country sourdough, cut or torn into 1-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, picked and chopped
  • 1 tablespoon fresh thyme, picked
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 cups chicken broth

Steps

  1. Preheat oven to 350°F.
  2. Melt butter in a large skillet, and sauté onion, celery and garlic until tender.
  3. Toss sautéed veggies in a bowl together with bread, sage, rosemary, thyme, salt and pepper. Pour in chicken stock and stir to coat evenly.
  4. Pour stuffing into a buttered baking dish. Bake for 30-40 minutes until warmed through and golden brown on top.

Ingredients

  • 3/4 pounds sweet Italian sausage, casings removed
  • 1/2 cup unsalted butter + more for buttering baking dish
  • 1 cup yellow onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 tablespoon garlic, minced
  • 4 cups day-old country sourdough, cut or torn into 1-inch cubes
  • 4 cups day-old challah bread, torn into 1-inch pieces
  • 1/2 cup dried cranberries
  • 2 firm apples, peeled, cored and diced into 1/2-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon thyme, picked
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 cups chicken broth

Steps

  1. Preheat oven to 350°F.
  2. In a large skillet, brown sausage. Set aside in a large bowl. Melt butter and sauté onion, celery and garlic until tender.
  3. Toss sautéed veggies in a bowl together with both breads, cranberries, apples, sage, thyme, salt and pepper. Pour in chicken stock and stir to coat evenly.
  4. Pour stuffing into a buttered 13x9 baking dish. Bake for 30-40 minutes until warmed through and golden brown on top.

Ingredients

  • 3/4 pounds thick-cut bacon, chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter + more for preparing baking dish
  • 1 cup yellow onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 2 cups mixed mushrooms, stemmed and lightly chopped
  • 1 tablespoon minced garlic
  • 8 cups day-old country sourdough, cut or torn into 1-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon thyme, picked
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 cups chicken broth

Steps

  1. Preheat oven to 350°F.
  2. In a large skillet, cook bacon until golden and starting to crisp. Add butter, then onion, celery, mushrooms and garlic, and sauté until tender and golden.
  3. Toss sautéed veggies with crispy bacon and remaining ingredients.
  4. Pour stuffing into a buttered baking dish and bake until golden brown and hot, about 30-40 minutes.

Ingredients

  • 3/4 pounds spicy Italian sausage, casings removed
  • 1/2 cup unsalted butter + more for buttering baking dish
  • 1 large yellow onion, chopped fine
  • 1 cup celery, chopped fine
  • 1 tablespoon garlic, minced
  • 4 cups day-old cornbread, cut or torn into 1/2-inch cubes
  • 4 cups day-old sourdough bread, cut or torn into 1-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon thyme, picked
  • 1/2 cup chopped, toasted pecans
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 cups chicken broth

Steps

  1. Preheat oven to 350°F.
  2. In a large skillet, brown sausage. Set aside in a large bowl.
  3. Melt butter, and sauté onion, celery and garlic until tender.
  4. Toss sautéed veggies in a bowl together with cornbread, sourdough, sage, thyme, pecans, salt and pepper. Pour in chicken stock and stir to coat evenly.
  5. Pour stuffing into a buttered baking dish. Bake for 30-40 minutes until warmed through and golden brown on top.