Time 1h20m Yield 24 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.
Time 1h5m Number Of Ingredients 0 Steps:
Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
Time 55m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir. Add bread crumbs and stir with a spoon to evenly distribute the mixture. Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.). Stir in salt and pepper. Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch). Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.
Time 1h20m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
Time 50m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375F and grease a 13 x 9 casserole dish. Saute vegetables in margarine until onion is transparent. In a large mixing bowl, mix bread, cooked vegetables and seasonings. Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist. Place dressing in prepared baking dish. Bake until thoroughly heated and lightly browned; about 1/2 hour.
Yield Makes 12 cups Number Of Ingredients 11 Steps:
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
