Crunchy and full of flavor, this Bread Stuffing is another favorite in my home and a must-have on our table year after year. Made with store-bought bread,
sweet onions, celery, and Granny Smith apples. I added a mix of fresh herbs like sage, thyme, parsley, oregano, and rosemary to boost the taste.
Plus, I tossed in cranberries and toasted almonds for a special touch. To hold everything together, I used a mixture of milk and water,
along with a beaten egg. Instead of traditional chicken broth, I used water infused with Knorr Granulated Chicken Bouillon for an added depth of flavor.
Give this simple yet delicious bread stuffing a try, and I guarantee it'll be a hit at your table!
Method op ee Bléck
Notéiert: Déi voll Instruktioune ginn an der Rezeptkaart hei ënnen geliwwert.
- Den Ofen virhëtzen an d'Geriicht virbereeden.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Tipps a Rotschléi
- Note that I don't add salt to the dish mixture, as I use the chicken bouillon as a seasoning. I add just enough to season it and infuse it with plenty of flavor.
- Stale bread works best for stuffing. If your bread is fresh, cube it and spread it out on a baking sheet. Leave it out overnight, or bake in a 300°F oven for 15 to 20 minutes.
- Keen gär dréchen Stuff. Vergewëssert Iech genuch Flëssegkeet (Bouillon) ze addéieren fir Är Stuff feucht a schmaacht ze halen. Opgepasst just net ze vill ze addéieren an et ze naass ze maachen.
- Loosst Är Fëllung e puer Minutten nom Kachen raschten. Dëst hëlleft de Goûten zesummen ze mellen a mécht et méi einfach ze servéieren.
Kuckt méi Broutstuff Rezepter:
Rezept
Einfach Brout Stuffing
Ingredienten
Fir d'Broutfüllung:
- 2 grouss séiss oder giel Ënnen , fein Wierfel
- 3 Sellerie Stack , fein Wierfel
- 2 Bomi Smith Äppel , unpeeled, coreed a grouss Wierfel
- 1 Coupe Cranberen
- ½ Coupe geschnidden blanchéiert Mandelen, geréischtert
- 9 Coupë Broutfüllung hausgemaach oder am Buttek kaaft).
- 1 grouss Ee , liicht geschloen
- 1 Coupe Waasser
- ¾ Coupe verdampte Mëllech oder ganz Mëllech
- 4 Zoppeläffel Knorr Granuléiert Poulet Bouillon
- 113 g (1 Stéck) net gesalzene Botter , Raumtemperatur
- 1 Dësch extra virgin Olivenueleg oder geschmoltenem Botter
- 3 Esslöffel gehackt frësch Salbei
- 2 Esslöffel frësche Thymian gehackt
- 2 Esslöffel frësch gehackte Petersilie gehackt
- 1 Eeërbecher frësch gehackt Oregano
- 1-½ Teaspinne gehackte Rosmarin
- Kosher Salz / Buedem schwaarz Peffer ( schmaachen)
Uweisungen
- Den Ofen op 375 Grad F (190 Grad C) virhëtzen. Fett eng 9-x13-Zoll Bakform mat Botter.
- Setzt d'ongewéinlech Broutfüllung an enger grousser Mëschbecher.
- In a medium saucepan over medium heat, melt butter. Add onions, celery, and apples, then season with 1 teaspoon of Knorr chicken bouillon and ½ teaspoon of black pepper.
- Stir in the minced fresh herbs (sage, thyme, rosemary, and parsley). Sauté until soft, about 10 minutes. Combine this mixture with the bread in a large mixing bowl. Stir in the cranberries and sliced almonds.
- An enger separater mëttlerer Schossel, schëdden d'Ee, d'verdampte Mëllech (oder ganz Mëllech), d'Waasser an déi reschtlech 3 Teaspoen Knorr Poulet Bouillon.
- Lues a lues d'Eeërmëschung iwwer d'Broutmëschung schëdden, fir alles gläichméisseg ze beschichten. Loosst et 10 Minutte raschten, fir datt d'Brout d'Flëssegkeet absorbéiere léisst.
- Gently toss the mixture again and transfer it to the prepared baking dish. Drizzle 1 tablespoon of olive oil over the top. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking until it turns golden brown, which should take about 15 to 20 minutes more. Serve the stuffing hot.
Notes
All Ernärungsinformatioun baséiert op Berechnungen vun Drëttubidder an ass nëmmen eng Schätzung. All Rezept an Ernärungswäert variéiere jee no de Marken déi Dir benotzt, Miessmethoden a Portiounsgréissten pro Stot.