I absolutely love Bread Stuffing and must have it with my Turkey Dinner. I do make my own but for the price I usually just buy the Stove Top. If you are looking to make your own then this recipe is an excellent Stuffing Recipe.
Stove Top Ingredients
INGREDIENTS: STUFFING CRUMBS (ENRICHED WHEAT FLOUR, GLUCOSE-FRUCTOSE, SALT, YEAST, HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, BHA, BHT), ONIONS, HYDROLYZED SOY PROTEIN, COOKED CHICKEN AND CHICKEN BROTH, SALT, CELERY, SPICES, MONOSODIUM GLUTAMATE, PARSLEY, CORN MALTODEXTRIN, POTASSIUM CHLORIDE, SUGAR, SILICON DIOXIDE, NATURAL FLAVOUR, DISODIUM GUANYLATE, DISODIUM INOSINATE, MAGNESIUM CARBONATE. *DRIED (J001L)
If you’ve read my other post where I suggest you store old bread away to use for Stuffing, Croutons, French Toast etc… This is the bread you want to use up now. Chop it into very small Cubes to be used for our Stuffing. Additionally you can add Dried out Biscuits as well. Chop to size and include with the bread crumbs.
If you don’t have Dried Bread on hand then layout some bread and bake in the oven at the lowest temp until dried.
But get into the habit, instead of throwing out stale bread or bread that is not going to get used up. Place it into a bowl out in the open to dry. Designate this bowl for dried bread. It doesn’t go bad when completely dried. From this bowl you can make Stuffing, French Toast, Croutons, Bread Crumbs etc.
Bread Stuffing Variations
Sausage Bread Stuffing
Cook crumbled pork sausage meat,drain, and cool. Use some of the drained fat to cook the vegetables for the stuffing. Add the cooked sausage to the stuffing before adding the stock.
Substitute Dried Cornbread for all or part of the white bread in bread stuffing.
Different Broths can be used for different types of meat or a mixture of Broths. Using Pork Broth for Pork Chops or Fish Stock/Hondashi for Fish as well as adjusting the Seasonings with Herbs & Spices that go with the dish you’re cooking. The Basic Method Stays the Same.
Additional Add Ins
- Poultry Seasoning
- Bell’s Seasoning
- Additional Broth Powder
- Rosemary, Tarragon, Dill Weed, Fennel Seeds
- Bacon, Sausage
- Miso Paste
- Aioli or Garlic Butter
Bread Stuffing Uses
Besides being good just by itself with Turkey or Chicken. It can also be used in
- Newfie Poutine
- Stuffed Pork Chops
- Toppings on Casserole Dishes like Turkey/Chicken Pot Pie and other dishes.
- Meatball Fillers
- Mixed in with Dumplings
- Stuffed Fish
Basic Bread Stuffing Tips
Cut the Bread Crumbs to the same size as Stove Top Crumbs or slightly bigger. This allows for quicker hydration of the Bread.
Use Rendered Chicken Fat or Bacon Grease for superior Flavor. You can use Lard or Butter as well but not as good.
When Boiling the Chicken Stock and Adding in the Bread Crumbs with everything else. Cook the Stuffing a bit until dry and Adjust the Seasoning. Then Cover and let sit 5 minutes.
If it still needs less liquid. Add very small Bread Crumbs or Crushed Crackers to absorb more moisture and Mix. Or place in the oven at 375 F to dry a bit.
If it needs more liquid add Hot Chicken Stock and Mix.
Adjust the Seasoning while cooking and before letting it sit. Add Salt or Pepper if needed.
Depending on the Strength of Broth or adding Salty items like Bacon or Bacon Grease, or Salty and/or Spicy items like Sausages. Or even the Type of Bread you use. You may not need the Salt or Pepper in this or only need less than the recipe states. Taste while cooking. Before letting it sit and adjust accordingly.
If there are no salty or spicy components added you will definitely need the Salt and Pepper to bring the Flavors out. Use your best Judgement.
Basic Bread Stuffing
- 3 C Dried Bread small crumbs
- 1 C Chicken Stock
- 1 Onion Small Diced
- 2 Celery Small Diced
- 1/4 C Fat (Rendered Chicken Fat is preferable) or Bacon, Lard, Butter
- 1 Tbl Parsley
- 1/2 tsp Marjoram, Thyme, Savory, Sugar, Baking Powder
- 1/4 tsp Sage Ground & MSG
Seasoning – Adjust at the end
- 1/2 tsp Sea Salt
- 1/8 tsp Pepper
- Cut the Dried Bread into Small bits include the bread crumbs. Same as Stove Top or Slightly Bigger. Set this aside in a large mixing bowl.
- In a Large Skillet on Medium Heat. Saute Onions & Celery lightly in Fat until tender but not browned. Combine with Crumbs & Seasoning and mix well.
- Bring to Boil the Chicken Stock in a large Skillet on Max Heat. Add the Bread Crumb Mix and Stir. Cook until it is a bit dry mixing often about a minute. Adjust the Seasoning. Cover and Set aside.
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