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 Probably the most
beloved holiday side dish - yet created from the simplest of ingredients.
These recipes plus variations will serve 50 quests. If you are preparing
for fewer or more then 50, see Creating Your
Own Quantity Recipes and Cooking
for a Crowd Chart for guidance. These stuffing recipes can be cut in half to serve 25.
See more holiday
cooking tips and don't
forget the turkey....
Stuffing or Dressing for Fifty
Makes approximately 3 13" x 9" x 2"
pans or 2 12" x 20" x 4" pans. Oil pans or baking
dishes. About 3/4 cup serving size
Bread Stuffing or Dressing with Variations
2 ˝ - 3 cups chopped onions. About 1 pound
3 cups chopped celery, about 1 pound
1 pound butter
1 gallon water or
chicken stock, more or less depending on dryness of the bread.
Stock will give better flavor to the stuffing.
1 tablespoon salt,
or to taste.
1 tablespoon ground
black pepper, or to taste
2 tablespoons
ground poultry seasoning OR equal amount dried sage OR 1/4
cup chopped fresh sage
1/2 cup chopped
fresh parsley
4 pounds dried
bread cubes (about 33-35 cups)
Preheat oven to
325° F. Sauté onion and celery in butter until
lightly browned. Add water or stock and salt, pepper and poultry
seasonings. Cook until hot. Remove from heat and add
bread. Toss lightly until thoroughly mixed. Avoid overmixing
to prevent soggy, compacted dressing. Stuffing should be moist but not
wet. Transfer to prepared pans. Bake for 45-60 minutes or until
heated through. Do not overcook.
HINT:
Use 3 ounces of poultry base added to the 1 gallon
of water. Stock or soup base is a concentration of cooked
meat, poultry, seafood or vegetables, plus cooking juices and seasonings.
It generally comes in a puree or paste-like form. Most are highly
salted. Reduce or omit salt from the recipe when using the base.
Find this product in some supermarkets or in restaurant or catering supply
stores.
Variations:
Sausage: Reduce
amount of bread cubes by about 1 cup. Add 2 pounds pork sausage, cooked
and well-drained.
Apple:
Reduce amount of bread cubes by about 1 cup. Add 1 pound tart apples,
finely chopped, to the bread and liquid mixture
Mushroom:
Reduce celery and by about 1 cup each. Sauté 2 pounds fresh mushrooms
with the vegetables
Chestnut:
Reduce amount of bread cubes by about 1/2 cup. Add 1 pound cooked,
chopped chestnuts.
Oyster:
Add 1˝ pounds oysters to the bread and liquid mixture
Fruit
and Nut: Add 1 pound raisins or dried cranberries
and 2 cups chopped pecans,
walnuts or almonds to the bread and liquid mixture. Lightly brown the nuts
in 1 stick of butter before adding to stuffing
Cornbread Stuffing
Makes approximately
2 13" x 9" x 2" pans. Oil pans or baking
dishes. About 1/2 cup serving size
24 cups dried cornbread cubes
8 cups dried bread cubes
2 ˝ - 3 cups chopped onions, about 1 pound
3 cups chopped celery, about 1 pound
1 stick butter
3 quarts hot water or
chicken stock, more or less depending on dryness of the cornbread.
Stock will give better flavor to the stuffing, Reduce salt if stock
contains salt
1 tablespoon salt,
or to taste
Ground black pepper
to taste
Hot red pepper to
taste.
1 tablespoons
ground poultry seasoning
Preheat oven to
375° F. Sauté onion and celery in butter until
lightly browned. Add water or stock and salt, pepper and poultry
seasoning. Cook until hot. Remove from heat and add cornbread and
bread cubes. Toss lightly until thoroughly mixed. Avoid overmixing
to prevent soggy, compacted dressing. Stuffing should be moist but not
wet. Transfer to prepared pans. Bake for 25-35 minutes or until
heated through. Do not overcook.
HINT:
Use 3 ounces of poultry base added to the 1 gallon
of water. Stock or soup base is a concentration of cooked
meat, poultry, seafood or vegetables, plus cooking juices and seasonings.
It generally comes in a puree or paste-like form. Most are highly
salted. Reduce or omit salt from the recipe when using the base.
Find this product in some supermarkets or in restaurant or catering supply
stores.
Variations:
Sausage or Bacon: Reduce
amount of bread cubes by about 1 cup. Add 2 pounds pork sausage, cooked
and well-drained. For bacon: Cook 1
pound of bacon in a large skillet until crisp. Drain well and
crumble. Add to stuffing mixture. Reduce butter in recipe by 1-2
tablespoons and add about 4 tablespoons bacon fat to cook onions and celery
Southwestern:
Reduce onion and celery by 1 cup each. Add 1 cup diced red pepper, 1 cup
diced green pepper and 3-4 tablespoons (or to taste) chopped fresh jalapeno
pepper to the onion and celery sauté. Add
1˝ pounds chopped chorizo,
cooked and well-drained. Add 1/2 tablespoon or more ground cumin
(optional).
Pecan: Add
about 2 cups roasted and coarsely chopped pecans
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