Herbed breadcrumb stuffing is a classic side dish that can elevate any meal. It's a versatile dish that can be customized to your taste and preferences, making it a perfect choice for any occasion. Whether you're looking for a classic stuffing recipe or something more unique, there's sure to be a recipe out there that will satisfy your cravings. In this article, we'll explore some of the best herbed breadcrumb stuffing recipes, providing you with all the information you need to create a delicious and memorable side dish.
Let's cook with our recipes!
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
HERBED BREADCRUMB STUFFING
Provided by Martha Stewart
Yield Makes enough for 16 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
- Stir together onion mixture, almond flour, breadcrumbs, herbs, and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by Food Network
Categories side-dish
Time 55m
Yield 18 (3/4-cup) servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- 3. Bake 35 minutes or until heated through and lightly browned.
HERBED BREAD STUFFING
Steps:
- Preheat oven to 325°F.
- Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
HERB STUFFING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 portions
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, add the butter and allow to warm. Then add the celery and onions. Reduce the heat to medium-low and cook, stirring with a spoon, for 15 minutes. Once cooked, remove the pan from the stovetop.
- Preheat the oven to 375 degrees F.
- Put the Texas toast cubes in a 12-by-18-inch roasting pan. Add the celery mixture, stock, sage, parsley, garlic, salt and pepper. Gently mix and allow to rest for 20 to 30 minutes. During the rest, stir gently again with a spoon, ensuring not to break the bread apart. After resting and marinating the bread, cover with foil and bake until set, 30 to 45 minutes. Once cooked, remove from the oven and serve.
HERB BREAD STUFFING
Provided by Molly O'Neill
Categories roasts, side dish
Time 45m
Yield Ten cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
- Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 6 grams, TransFat 0 grams
HERBED PECAN STUFFING
"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
HERBY BREAD-AND-BUTTER STUFFING FOR TWO
This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it's rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
- In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
- In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
- Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.
HERBED BREAD STUFFING
Make and share this Herbed Bread Stuffing recipe from Food.com.
Provided by byZula
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a large skillet over medium-high heat, melt butter or margarine. Add onions, celery, carrots and garlic; sauté 5 minutes, or until carrots are crisp-tender. Add wine and cook 2 minutes. Add herbs; sauté 1 minute.
- Place bread cubes in large bowl. Stir in vegetable mixture, broth, Season-All® and pepper. Adjust seasoning as desired; then mix egg into stuffing. Spoon into buttered 13x9x2-inch baking dish; bake covered for 30 minutes. Uncover and bake 15 minutes, or until top is crisp and golden.
- *Or try 1 tablespoon each: chopped McCormick® Fresh Sage, McCormick® Fresh Thyme, and McCormick® Fresh Rosemary.
Nutrition Facts : Calories 1275.6, Fat 19.9, SaturatedFat 9.7, Cholesterol 61.5, Sodium 2306.9, Carbohydrate 221.9, Fiber 10.7, Sugar 12.9, Protein 48.1
REAL SOUTHERN HERBED CORNBREAD STUFFING
NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.
Provided by Jeanine Starkenberg
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place crumbled cornbread into a large bowl.
- Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
- Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g
FARMHOUSE HERBED STUFFING
This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.
Provided by Rick Rodgers
Categories Thanksgiving Stuffing/Dressing Side Herb Peanut Free Tree Nut Free Soy Free Sage Rosemary Quick & Easy
Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)
Number Of Ingredients 12
Steps:
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
- Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
- If using to stuff turkey:
- Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
- If baking in a casserole pan:
- Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
- Variations:
- Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
- Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
- Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
- Don't overstuff the turkey. This will make the stuffing soggy and prevent it from cooking evenly.
- Bake the stuffing in a covered dish for the first 30 minutes, then uncover it and bake for an additional 15-20 minutes, or until the stuffing is golden brown and cooked through.
- If you're making the stuffing ahead of time, let it cool completely before storing it in the refrigerator. You can make the stuffing up to 3 days in advance.
- To reheat the stuffing, preheat your oven to 350 degrees Fahrenheit. Place the stuffing in a covered dish and bake for 30-45 minutes, or until heated through.
Conclusion:
Herbed breadcrumb stuffing is a classic holiday dish that is easy to make and always a crowd-pleaser. With its savory flavors and crispy texture, it's the perfect complement to any Thanksgiving or Christmas turkey. So next time you're looking for a delicious and festive side dish, give herbed breadcrumb stuffing a try.
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