FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Stuffing Recipes 'A' to 'C' >  Classic Bread Stuffing, Sage & Thyme

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

CLASSIC BREAD STUFFING WITH SAGE AND THYME

 

From: America's Test Kitchen Live!
by Cook's Illustrated

Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing.
   You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd.
Serves 16


Ingredients
• 12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish
• 4 celery ribs, chopped fine
• 2 medium onions, minced
• 1/2 cup minced fresh parsley leaves
• 3 tablespoons minced fresh sage leaves OR 2 teaspoons dried
• 3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried
• 1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried
• 3 pounds high-quality white sandwich bread, cut into 1/2-inch cubes and dried (see note)
• 5 cups low-sodium chicken broth
• 4 large eggs, lightly beaten
• 2 teaspoons salt
• 2 teaspoons ground black pepper


Directions
1.
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl.

2.
Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.Turn the mixture into a buttered 15 by 10-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

Variations:
BREAD STUFFING WITH SAUSAGE, PECANS, AND APRICOTS
Follow the recipe for Classic Bread Stuffing with Sage and Thyme. Before cooking the vegetables in step 1, cook 1 1/2 pounds bulk sausage in a large skillet over medium heat, breaking it up into smaller pieces with a wooden spoon, until lightly browned, 5 to 10 minutes. If desired, substitute the rendered sausage fat for an equal amount of butter in step 1. Add the cooked and crumbled sausage, 3 cups chopped pecans, toasted, and 2 cups dried apricots, sliced thin, to the bread mixture with the vegetables in step 2.


BREAD STUFFING WITH BACON AND APPLES
Follow the recipe for Classic Bread Stuffing with Sage and Thyme. Before cooking the vegetables in step 1, cook 1 1/2 pounds bacon, chopped fine, in a 12-inch skillet over medium heat until crisp and brown, about 12 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. If desired, substitute the bacon fat for an equal amount of butter in step 1. Add 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups), to the skillet with the celery and onions. Stir the crisp bacon into the bread cubes with the vegetables in step 2.


 

RELATED RECIPES

   Stuffing Recipes 'A' to 'C'    ·    Almond Brown Rice Stuffing    ·    Apple Brown Rice Stuffing    ·    Apple Pecan Rice Dressing    ·    Apple Raisin Pecan Stuffing    ·    Apple Rice Stuffing    ·    Apricot & Walnut Brown Rice Stuffing    ·    Artichoke Cranberry Stuffing    ·    Baked Grits Wedges    ·    Black Eyed Pea & Rice Dressing    ·    Blue Cheese Stuffing    ·    Bread Stuffing with Sausage, Pecans    ·    Bread Stuffing with Ham, Pine Nuts    ·    Cabbage Stuffing    ·    California Harvest Stuffing    ·    Cherry Butternut Squash Stuffing    ·    Cherry Cornbread Stuffing    ·    Chestnut Dressing for Turkey    ·    Chestnut Stuffing for Turkey (1904)    ·    Chestnut and Sausage Stuffing    ·    Classic Bread Stuffing, Sage & Thyme    ·    Corn and Oyster Dressing    ·    Cornbread & Sausage Stuffing    ·    Corn Bread Stuffing    ·    Cornbread Apricot Stuffing    ·    Corn Bread Sausage & Apple Stuffing    ·    Cranberry Stuffing   


  Home   ·   About & Contact   ·   Recipes Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.