Turkey Stuffing "Three Breads"
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 394, total fat 17 G., saturated fats 7 G., proteins 15 G., carbohydrates 47 G., fiber 5 G., cholesterol 70 mg, sodium 990 mg, sugar 6 G.
Calories 394, total fat 17 G., saturated fats 7 G., proteins 15 G., carbohydrates 47 G., fiber 5 G., cholesterol 70 mg, sodium 990 mg, sugar 6 G.
This turkey bread stuffing is made with three types of bread: sourdough, rye, and cornbread. Toast the sliced bread in the oven before baking to help it hold its shape. What really makes this simple stuffing delicious is the addition of roasted vegetables, poultry seasoning, and grated Parmesan cheese sprinkled on top before baking. Serve the bread stuffing as a side dish with your roasted bird and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a loaf of sourdough bread
- Half a loaf of rye bread
- 60 g unsalted butter + extra for greasing the pan
- 1 cup frozen chopped onion
- 3 stalks celery, chopped
- 2 medium carrots, cut into pieces
- 1 package (400 g) of cornbread filling
- 2 cups chicken broth
- 1 cup turkey gravy
- 2 large eggs, beaten
- 1 tbsp poultry seasoning
- 0.5 tbsp. grated parmesan
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Recipes with similar ingredients: rye bread, sourdough bread, carrot, celery, Parmesan cheese, poultry seasoning
Cooking the dish according to the recipe:
- Cut the bread into 2.5 cm cubes and arrange them on baking sheets. Leave them overnight to harden. Alternatively, bake the bread in the oven at 150°C for 30 minutes to dry out the cubes.
- Heat a large skillet over medium heat and add the butter. Once melted, add the onion, celery, and carrots. Season with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Turn off the heat and let cool slightly.
- Preheat oven to 175°C and grease a 22x32cm baking dish.
- Place the bread cubes in a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, combine the broth, sauce, eggs, and poultry seasoning. Pour the mixture over the bread and toss; the mixture should be moist but not runny. If the bread looks dry, add a little more broth.
- Transfer the filling to a baking dish and sprinkle with Parmesan cheese. Bake until the top is golden brown and the filling is set, 35-40 minutes.
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