Classic Bread Stuffing Recipe Easy Recipes

Classic Bread Stuffing Recipe Easy Recipes


 Enjoy a taste of home with this easy-to-make classic bread stuffing recipe. Infused with traditional ingredients like onion, celery, and sage, the moist and buttery treat delivers an appealing taste that matches grandma's cooking. For best results, dry your bread the night before on the counter or in a preheated 300-degree oven for 40 minutes.

Ingredients

  • 1/2 cup butter (and additional for buttering the baking dish)
  • 1 large onion, chopped
  • 4 celery ribs, halved lengthwise and chopped
  • 3 large eggs
  • 2 cups chicken or turkey broth
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, minced
  • 1 teaspoon each of minced fresh sage, thyme, and marjoram (substitute with ½ teaspoon of dried herbs if fresh are unavailable)
  • 1 loaf of French bread, cut into 1/2-inch cubes and dried overnight (about 1 pound; other sturdy breads like Italian, challah, or sourdough are also suitable).

Instructions

  1. Position the oven rack in the middle and preheat to 400 degrees. Grease a 9-by-13-inch baking dish with butter.

  2. In a large skillet, melt the butter over medium-high heat until foamy. Sauté the chopped onion and celery until they become translucent - about 7 to 8 minutes.

  3. Whisk eggs in a separate large bowl, followed by broth, a teaspoon of salt, and half a teaspoon of pepper.

  4. Add parsley, sage, thyme, and marjoram to the skillet and cook until fragrant, about 30 seconds. Transfer the vegetable and herb mix into the egg bowl and stir well.

  5. Add the dried bread cubes to the mixture, ensuring they are well incorporated. Empty the contents into the prepared baking dish.

  6. Cover the dish tightly with foil and bake for about 25 minutes. Then remove the foil and bake for 15 to 20 minutes until the edges become crispy.

Note:

  • The recipe yields roughly 10 cups of stuffing, enough for ten 1-cup side dish servings.
  • Store any leftover stuffing in the refrigerator for up to 4 days.

Nutrition per Serving

  • Calories: 231kcal
  • Carbohydrates: 25g
  • Protein: 7g
  • Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 1g
  • Cholesterol: 80mg
  • Sodium: 495mg
  • Potassium: 194mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 701IU
  • Vitamin C: 9mg
  • Calcium: 48mg
  • Iron: 2mg
10-Minute Cranberry Sauce Recipe

10-Minute Cranberry Sauce Recipe


 This cranberry sauce recipe is perfect for pancakes, yogurt, and holiday meats like Christmas chicken and more. It's incredibly easy to prepare yet irresistibly sweet and tangy. Once you've tasted homemade cranberry sauce, you'll forget about store-bought versions.

Note: Always adjust sugar to taste, and skim off foam as the sauce boils for a clear, glossy finish.

Ingredients

  • 350g cranberries
  • 250cc 100% Orange juice (A)
  • 3/4 cup (97g) sugar (A)

Instructions

Important tip: When simmering the sauce, don't use aluminum foil to cover the pot. It's recommended to use parchment paper for best results.

  1. Clean the cranberries, discarding any damaged ones.

  2. In a pot, combine cranberries, 250cc of orange juice (A), and 3/4 cup (97g) of sugar (A). Stir to dissolve the sugar.

  3. Heat the mixture, cover the pot with parchment paper, and simmer on medium heat for about 10 minutes, or until the sauce thickens.

  4. Once the sauce has cooled, transfer it to a clean container and keep it in the refrigerator.

In just 10 minutes, you'll have a serving of delicious cranberry sauce that turns simple meals into delightful treats. Enjoy!

Beginner-Friendly Pumpkin Tart Recipe

Beginner-Friendly Pumpkin Tart Recipe


 This recipe offers an easy path to creating pumpkin tarts, even for beginners. It makes use of canned pumpkin paste, ensuring simplicity in the process. The task is as easy as blending all your ingredients together. Ideal as a dessert contribution for a friend's salon or any gathering, this recipe has been fine-tuned to require minimal clean-up and guarantee delicious results.

Note: Unauthorized duplication or distribution of this recipe is prohibited.

Ingredients

  • 2 servings of tart dough (frozen puff pastry)
  • 2 large eggs (whole)
  • 200cc Fresh cream
  • 120g Granulated sugar
  • 1 can (about 400g) Pumpkin paste
  • A pinch of salt
  • Cinnamon powder (to your preference)
  • Ginger powder (to your preference)

Instructions

  1. Fit the tart dough into the tart mold. Pierce it using a fork and then leave to chill in the refrigerator.

  2. In a mixer, add the following ingredients in the given order: eggs, fresh cream, sugar, pumpkin paste, and salt. Mix thoroughly. (Note: Make sure to start with eggs or cream at the bottom to ensure the mixer blades can operate effectively.)

  3. Add cinnamon and ginger powder to taste.

  4. Pour the mixture from step 2 into the chilled tart dough. Make sure the surface is smooth, and then tap the tart on the counter 3-4 times to remove any trapped air bubbles.

  5. Bake in a preheated oven at 180°C for about 40 minutes. (Baking time varies with different ovens. Gas ovens may require more time.)

  6. Decorate the tart by piping whipped cream around its edges using a round tip.

For best results, allow the tart to rest for a full day before serving.

The pumpkin paste used in this recipe weighs 425g. If you opt for a different paste, adjust the quantity of sugar accordingly. Now, savor your tasty pumpkin tart easy enough for anyone to perfect!

Easy Pumpkin Pie with Pastry Sheets Recipe

Easy Pumpkin Pie with Pastry Sheets Recipe


Whip up a simple and delightful pumpkin pie using pastry sheets. It's packed with a delicious filling of almonds, pumpkin, and a duo of velvety creams. Best enjoyed fresh from the oven when still piping hot, this pie can also be wrapped and stored in the refrigerator to be relished cold or lightly reheated in a toaster oven.

Note: Please refrain from unauthorized duplication or publication of this recipe.

Ingredients

For Pumpkin Cream

  • 120g net pumpkin
  • 30g granulated sugar
  • 30g milk
  • 20g unsalted butter
  • Cinnamon powder as required

For Almond Cream,

  • 30g unsalted butter
  • 30g granulated sugar
  • 30g eggs
  • 30g almond powder

For Pie

  • 12 pieces frozen pie sheets
  • Leftover almond cream for brushing

Tools

  • Heat-resistant bowl
  • Food Processor
  • Rubber spatula
  • Silpan
  • Brush

Instructions

Preparation

  • Allow butter, milk, and eggs to come to room temperature.
  • Sift the almond powder.

Pumpkin Cream Preparation

  • Remove seeds and pith from the pumpkin, peel off the skin, and cut into pieces. Place the cut pumpkin in a heat-resistant bowl, cover loosely with plastic wrap, and microwave at 600W for around 3 to 4 minutes until a bamboo skewer can easily pierce through it.

  • After microwaving, preheat the oven to 200 degrees.

  • Transfer all pumpkin cream ingredients into a food processor and blend until the mixture is smooth.

Almond Cream Preparation

  • Cream the room-temperature butter, then gradually add sugar while mixing.

  • Gradually add eggs into the butter-sugar mix, ensuring it's well combined after each addition.

  • If the mixture looks as if separating, add a bit of almond powder to bring it back together.

  • Mix in the sifted almond powder thoroughly.

Pie Assembly

  • Cut the thawed frozen puff pastry sheet in half.

  • Layout a halved sheet on a Silpan-lined baking sheet, and etch a pattern in the other half.

  • Deposit the almond and pumpkin creams onto the unpatterned half-sheet, using about 10g for almond cream and 15g for pumpkin cream.

  • Cover this assembly with a patterned pastry sheet, and press around the edges with a fork to seal.

  • Brush the top with leftover almond cream and bake in the preheated oven for 18 minutes.


Serve your freshly baked pumpkin pie piping hot and savor the tempting flavors! Enjoy!
Easy Pumpkin Pie Sticks Recipe

Easy Pumpkin Pie Sticks Recipe

Ideal for Halloween and Thanksgiving, these Pumpkin Pie Sticks are delightful. They're a unique spin on pumpkin pie, redesigned into a user-friendly stick format, boasting a creamy pumpkin filling within a crispy pastry shell. Prepared using convenient pastry sheets, each bite is a delightful fusion of smooth pumpkin cream seasoned with cinnamon.

Ingredients

  • 4 frozen pie sheets
  • 300g pumpkin
  • 30g unsalted butter
  • 50-60cc fresh cream
  • A pinch of cinnamon powder
  • 1 tablespoon of sugar
  • 1 egg yolk

Instructions

  • Start by cutting the pumpkin into small chunks. Place them in a microwave-safe container or a steaming basket and microwave for about 6 to 7 minutes until they soften. Once done, puree the softened pumpkin.
  • Add the pureed pumpkin and other ingredients marked with a star (*) into a pot. Cook over low heat, continuously stirring with a rubber spatula until the mixture thickens.
  • Allow the frozen pastry sheets to sit at room temperature for about 5 minutes before slicing them in half.
  • Transfer the pumpkin cream into a piping bag, snipping about 2cm from the tip. Pipe the pumpkin cream onto the uncut side of each pastry half.
  • Brush the edges of the pastry sheets with egg yolk, fold them over, and use a fork to crimp the edges, securely sealing each pie stick.
  • Give the surface of each pie stick a coat of egg yolk before baking them in a preheated oven at 180 degrees (Celsius) for 20-25 minutes. They're ready when the pastry turns golden and crisp.

When you break one in half, you'll be greeted with the sight of creamy, satisfying pumpkin filling.

Want to make them festive? Consider serving these pumpkin pie sticks wrapped in wax paper and embellished with festive Halloween stickers for a fun party treat. They're a convenient size and shape for kids, too, especially if you cut them in half. Enjoy!

Mom's Homemade Deviled Eggs Recipe

Mom's Homemade Deviled Eggs Recipe


Deviled eggs aren't merely a snack; they are a timeless, versatile treat perfect for any occasion. Primarily seen gracing the tables at Easter dinner, Thanksgiving, and Christmas dinner in our family, deviled eggs are hard-boiled eggs halved and filled with a rich, creamy yolk mixture. You can customize them with your preferred tastes, such as dill pickles, minced olives, or green onions.

Naturally low in carbs, they serve as an ideal snack and store well in the refrigerator for a few days. These delectable bites require only a few simple ingredients that you likely have on hand. Even better, you can prepare them a few days in advance, making them an excellent choice for parties.

Equipment

  • Mixing Bowls

Ingredients

  • 6 large eggs
  • 1/4 cup of mayonnaise
  • 1 teaspoon of white vinegar
  • 1 teaspoon of yellow mustard
  • 1/8 teaspoon of salt
  • Ground black pepper to taste
  • Smoked paprika and fresh dill weed for garnish

Instructions

  1. Begin by placing the eggs in a saucepan and filling it with water until it's half an inch above the eggs. Bring the water to a rolling boil over high heat, then cover and remove from heat. Allow the eggs to stand covered for about 15 to 17 minutes.

  2. As the eggs sit, prepare a medium bowl filled with ice water. After the resting period, transfer the eggs into the ice water and let them cool for 5 to 10 minutes. Peel the eggs under running cool water.

  3. Slice each egg in half lengthwise. Extract the yolks and put them into a medium bowl, positioning the whites on a serving platter.

  4. Crumble the yolks finely using a fork.

  5. Next, add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl of yolks. Mix these until the concoction is smooth.

  6. When you're close to serving, fill each halved egg white with the creamy yolk mixture. You can use either a spoon or a piping bag for this purpose.

  7. Finally, garnish your creations with a sprinkle of paprika and fresh dill weed.

Homemade with love and served with pride, these deviled eggs are sure to delight your guests and have them coming back for more.

Tangy Mustard Deviled Eggs Easy To Make

Tangy Mustard Deviled Eggs Easy To Make


 Try these Tangy Mustard Deviled Eggs for a delightful twist on a classic appetizer. Start with 12 peeled, hard-cooked eggs halved lengthwise, and separate the yolks from the whites. Lightly mash the yolks in a small bowl, then stir in 1/3 cup of mayonnaise, a tablespoon each of French Classic Yellow Mustard, French Chardonnay Dijon Mustard, French Honey Mustard, and French Spicy Brown Mustard. Add depth to the flavor with a teaspoon of sugar, half a teaspoon of McCormick® Onion Powder, and a quarter teaspoon of sea salt. Half of the four slices of crispy, crumbled bacon is also mixed in at this stage. With the flavorful mixture ready, either spoon or pipe it back into the reserved egg whites. The final touch demands a sprinkle of paprika and a scattering of the remaining bacon crumbles on top. Keep these tempting bites refrigerated until it's time to dazzle your guests.

Ingredients (Makes 12 Servings - 2 Egg Halves Each)

  • 12 hard-cooked eggs, peeled and halved lengthwise
  • 1/3 cup of mayonnaise
  • 1 tablespoon of French's® Classic Yellow Mustard
  • 1 tablespoon of French Chardonnay Dijon Mustard
  • 1 tablespoon of French's® Honey Mustard
  • 1 tablespoon of French Spicy Brown Mustard
  • 1 teaspoon of sugar
  • 1/2 teaspoon of McCormick® Onion Powder
  • 1/4 teaspoon of sea salt
  • 4 slices of bacon, cooked till crispy and crumbled (to be divided into two portions)

Instructions

  1. Begin by separating the egg yolks from the egg whites, keeping the whites aside for later.

  2. In a small bowl, mash the egg yolks lightly. Following this, add the mayonnaise, different types of mustard, sugar, onion powder, salt, and half of the crumbled bacon into the bowl and stir to combine everything well.

  3. The next step involves filling the egg whites with the yolk mixture. One can either spoon or pipe this mixture into the egg whites.

  4. Finally, to garnish, sprinkle the eggs with paprika and top them with the remaining crumbled bacon. Keep the eggs refrigerated until they are ready to be served.

In conclusion, this recipe for Tangy Mustard Deviled Eggs offers an exciting yet straightforward take on a beloved classic. Adding a variety of mustards and a sprinkle of bacon transforms the humble deviled egg into a taste sensation that your guests will undoubtedly rave about. Simple to make and even easier to enjoy, these eggs will become a fast favorite at your next gathering.
Deliciously Tangy Homemade Cranberry Sauce: An Easy-to-Make Holiday Classic

Deliciously Tangy Homemade Cranberry Sauce: An Easy-to-Make Holiday Classic

 

Preparation Time: 5 minutes

Cook Time: 15 minutes
Servings: Yields 2 1/4 cups or 9 servings

In this cranberry sauce recipe, a cup of water is used as a base ingredient. For additional flavor, you can opt to replace it with a blend of 1/2 cup orange juice and 1/2 cup water, as the citrus notes complement the cranberries nicely. If you prefer less sweetness, reduce the sugar by starting with half the amount and slowly add more if necessary. However, remember to decrease the amount of water proportionately.

Ingredients:

  • 1 cup (200g) sugar
  • 1 cup (250ml) water
  • 4 cups (one 12-ounce package) fresh or frozen cranberries
  • Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Instructions:

  1. Rinse the cranberries in a colander carefully, discarding any damaged or bruised ones.

  2. Combine the water and sugar in a saucepan and bring the mixture to a boil over high heat, stirring until the sugar dissolves.

  3. Add the cranberries to the pot and return it to a boil. Lower the heat to let it simmer for 10 minutes or until most cranberries burst.

  4. Upon the bursting of the cranberries, optional ingredients can be included to enhance the sauce. Try adding 1/2 cup chopped pecans or a bit of orange zest. Raisins, currants, or blueberries can increase sweetness, while classic holiday spices like cinnamon, nutmeg, or allspice introduce warmth. Start with a pinch and adjust to taste.

  5. Remove the pot from heat and let the sauce cool at room temperature. Then, transfer it to a bowl and refrigerate. Note that the sauce will thicken further as it chills.

We welcome any personal twists to the recipe. Leave a comment to share your unique modifications!

Mini Mango Crepe Rolls Happy Thanksgiving Dessert

Mini Mango Crepe Rolls Happy Thanksgiving Dessert

For these Mini Mango Crepe Rolls, start by blending cake flour, sugar, melted butter, and eggs until smooth. Gradually integrate the milk while continuously stirring, then strain the mixture twice for consistency. Over low heat, pour a cup of the blend into a nonstick pan, spreading it evenly by gently swirling the pan. Allow each crepe to cook for about a minute or until it easily lifts with a spatula, then set it aside to cool. Repeat this process until all batter is used. In a clean bowl, whip heavy cream and sugar together until stiff peaks form, and transfer this mixture to a piping bag. To assemble, spread the whipped cream on a halved crepe and roll it up. Arrange the rolls into a stack before garnishing them with fresh mango cubes for serving.

Ingredients:

For the Crepes:

  • 100g cake flour (low protein flour with 7-9% protein. Avoid self-rising flour.)
  • 20g unsalted butter
  • 15g granulated sugar
  • 200g milk
  • 2 eggs

For the Filling:

  • 250g heavy cream
  • 20g granulated sugar
  • Fresh mango cubes

Instructions:

  1. In a bowl, combine cake flour, sugar, melted butter, and eggs. Mix well. Gradually add in the milk, stirring continuously. Sift the mixture twice to ensure smoothness.

  2. Warm a nonstick pan over low heat. Pour a cup of batter into the heated pan, evenly spreading it by gently rotating it. Allow the crepe to cook for about a minute or until it can be easily removed with a spatula. Repeat this process until all the batter is used. Set cooked crepes aside to cool.

  3. In a separate clean bowl, combine heavy cream and sugar. Beat this mixture until it forms stiff peaks. Transfer the whipped cream into a piping bag.

  4. Halve each crepe, spread the whipped cream over, and roll it up. Stack the completed rolls, garnishing them with fresh mango cubes before serving.

Soft Milk Bread Loaf Happy Thanksgiving Dessert

Soft Milk Bread Loaf Happy Thanksgiving Dessert


 To prepare this Soft Milk Bread Loaf, start by combining bread flour, cold milk, heavy cream, condensed milk, milk powder, sugar, honey, instant yeast, and an egg in a stand mixer bowl. Beat these on medium-high speed until a dough ball is formed, then add unsalted butter and salt, continuing to mix until well integrated. Divide the combined dough into three equal parts on a floured work surface or pastry mat, shaping each into individual balls and covering with plastic wrap. Working one dough ball at a time, roll it out into a slim rectangle, flip it over, roll it up, then repeat this process. Place each prepared dough piece into a 19.6x10.6x11 cm bread tin. After all three are neatly arranged in the tin, cover it and let the dough double in size. Preheat the oven to 356℉ (180℃) and bake the loaf for 28 minutes. Allow it to cool before slicing and serving.

Ingredients:

  • 260g bread flour
  • 65g cold milk
  • 50g heavy cream
  • 30g condensed milk
  • 15g milk powder
  • 30g granulated sugar
  • 10g honey
  • 3g instant yeast
  • 1 egg
  • 22g unsalted butter
  • 3g salt

Steps:

  1. In the bowl of a stand mixer, combine bread flour, milk, heavy cream, condensed milk, milk powder, sugar, honey, instant yeast, and egg. Beat at medium-high speed until the mixture forms a dough ball.

  2. Add butter and salt to the dough in the mixer. Continue to beat until these ingredients are thoroughly incorporated.

  3. Flour your work surface or pastry mat. Divide the dough into three equal portions, shape each into a ball, and cover with plastic wrap.

  4. Working with one dough ball at a time, roll it into a long, narrow rectangle. Flip the rectangle upside down, then roll it up. Flatten the rolled dough again into another long, narrow rectangle, flip it, and roll it up again.

  5. Place the shaped dough into a bread tin of dimensions 19.6x10.6x11 cm. Repeat this process with the remaining two dough balls.

  6. Once all dough portions are in the tin, cover it with a lid and allow the dough to rise until it doubles in size.

  7. Preheat the oven to 356℉(180℃). Bake the loaf for 28 minutes. Once done, allow the bread loaf to cool, then slice and serve.