Recipe for stuffing from scratch?

I would like to make stuffing using fresh bread and chicken broth. Would you give me your favorite recipe from scratch including how to prepare the bread and all the ingrediants? Would like to thank you for your answer.Recipe for stuffing from scratch?
This will make a 9x13 inch pan full. I don't measure. Just keep adding and tasting.


Pinch up 3 loaves white bread. (I do this usually the night before so that the bread will dry some.) Place all this in a large pan. I use a dishpan.


Chop about 1 cup celery, 1 med. sized onion. (again this is just a preference. I don't cook these, just add fresh)


Add a handfull of sage. Pepper to taste.


Pour on the chicken broth. Stir and add more if needed. Just enough to moisten the bread. ( I use the broth from baking the turkey)


Put into a greased baking dish and bake at 375 until lightly brown on top.





Crock pot dressing;


Bake a pan of cornbread:crumble


Pinch up 8 slices white bread


2 cans chicken broth


2 cans cream of chicken soup


sage to taste


salt to taste


1/2 cup chopped celery


1/2 cup chopped onion.


4 raw eggs


In a large bowl mix cornbread, bread, beaten eggs, broth, soup,sage, salt, onions, and celery. Pour into a lightly oiled crock pot.


Cook on high for 3 hours then turn to low and cook for 4 more hours. This is really good.


If this makes too much for your crock pot just freeze the remaining and bake in oven later. Just don't fill your crock pot over 3/4s full as this rises when cooking.Recipe for stuffing from scratch?
Cube your bread into 1 inch pieces


Heat 2 tbsp. butter %26amp; 2 tbsp. olive oil in a heavy skillet, sautee 3 cloves chopped garlic, 1 med. chopped onion, 1 stick of celery chopped (include the top), 1/2 C. chopped fresh parsley (flat leaf), 1/2 tsp. poultry seasoning, 1/2 tsp. dried sage, salt %26amp; pepper to taste. Set aside.


In same skillet, sautee your bread cubes then put into large bowl. Add your vegetables %26amp; 1 C. chicken broth (warmed). Stir gently %26amp; bake. Mmm mm good!
this is how i do it i toast like stale bread but then i get a pot of boiling chicken broth throw in some polutry seasoning some celery to the boiling broth cut the celery though after all the bread is toasted i break it into smaller peaices then after your celery is tender enough so it is soft pour it over the tore up bread and mix it really good till the bread is soft and a little gooey then put it in a bread pan and bake tilll u think it is dont cause othere people may like there a liitle different





and if you like cook some turkey gizzards and heart cut them up throw that in there to.
Quantity? That's hard to give exact. I have never used recipes. But this is how I make stuffing.





Cook the cornbread the day before. It cannot be moist. It must be dry.





Crumble the cornbread into a large bowl. Add croutons (whatever plain or seasoned, I use seasoned) A little less amount then the cornbread.





Saute onions and celery in a saucepan with butter.





Add to cornbread and croutons.





A little salt, pepper and I add poultry seasoning, cut fresh parsley. I just keep tasting until it tastes good!





Add the chicken broth just until moist. Put in a casserole dish and bake until the top starts turning brown. Delicious





This is plain cornbread stuffing, my favorite.





Email me with any further questions and I would be more then happy to help you.
Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.





1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)


1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale


1 lb. thick-cut bacon, chopped and browned, fat reserved


8 eggs, lightly beaten


2 large onions, chopped


8 cloves garlic (or more to taste), crushed


2 tbsp. rosemary


1 tbsp. thyme leaves


1 lb. toasted pecans


2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)


1 cup bourbon








Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.


In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.





Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as ';stuffing.';





HINT: There's no good way to mix this stuffing without using your hands, so just dive in and do it.





When combined, stuff bird or place in separate large baking dish(es).





Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.





---OR---





1 (8-pound) fresh ham, bone in and skin on


2 carrots


1 onion


2 stalks celery


1 handful fresh sage leaves


1 small loaf day-old Tuscan bread, torn into 2-inch pieces


2 cups milk


1/3 cup pine nuts, toasted


1/2 cup golden raisins


1/2 cup pitted mixed olives, chopped


4 cloves garlic, minced


2 cups baby spinach leaves


1/2 cup freshly grated Parmesan


Kosher salt and freshly ground black pepper


3 tablespoons chopped fresh basil leaves


4 sprigs fresh thyme, leaves picked and chopped


3 tablespoons chopped fresh parsley leaves


1/2 lemon, juiced


3/4 cup olive oil


Serving suggestion: polenta








Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)


Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.





Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.





Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.





Preheat the oven to 350 degrees F.





Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.





Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).





Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.





Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
Parmesan-Artichoke Stuffing





Servings: approx. 4





Ingredients


5 slices wheat sandwich bread (doesn't need to be wheat)


1/2 cup water


1 1/2 cup chicken broth (may need to adjust)


1 (6 oz.) jar marinated artichoke hearts drained (reserve 2 tablespoons marinade)


1 stalk celery coarsely chopped


3 cloves garlic peeled


1/4 cup dry white wine


1/2 (2 oz.) cup Freshly Shredded Parmesan Cheese (divided)


4 large (about 1 1/2 lb. total) boneless, skinless chicken breast halves


Ground black pepper (to taste)





Directions





Add bread to food processor; cover. Process until fine crumbs have formed. Measure 2 cups bread crumbs; discard or reserve remaining crumbs for another time/use. Combine 2 cups bread crumbs with chicken broth in medium bowl; stir to moisten. Place artichoke hearts, celery and garlic in food processor; cover. Process until mixture is finely chopped.





Heat reserved artichoke marinade in large skillet over medium-high heat; add artichoke mixture. Cook, stirring occasionally, for 4 to 6 minutes. Stir in wine; cook, stirring occasionally, for 2 to 4 minutes or until artichokes are very tender and liquid is absorbed. Stir in bread crumb mixture and 1/4 cup cheese. Season with pepper.





Hope this helps!