, sausage, mirepoix and then
dried bread cubes and crumbled, dried out cornbread....
Pour
dried bread cubes into a 9x13 - inch baking pan.
But if you are wanting to use gluten free bread, or a particular bread of your choice and you have the time then definitely make your own
dried bread cubes.
It's as if you replaced
the dried bread cubes in regular stuffing with freshly baked rolls.
2 cups unseasoned
dry bread cubes (found by the seasoned stuffings or in the bakery section if you don't want to bake your own)
Not exact matches
I used about 2 cups of
cubed,
dried bread in this recipe.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah
bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch
cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
3 cups (1 - inch diced)
bread cubes from a round rustic
bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon
dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
Let your
bread sit on the counter for at least 2 days to
dry out some before cutting up the
cubes for the pudding.
The
bread was unusable for slicing, but I decided to
cube it and
dry it in the oven so I'd have some gluten - free
bread for stuffing.
8 slices of
cubed soft
bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon
dry mustard 1 can cream of mushroom soup 3/4 cup of milk
Dried - out
cubes of tasteless
bread never did a lot for me.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g
dry yeast or one
cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g
bread flour (German Type812 didn't have other, should correspond to American AP or light
bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4 cups) Multigrain
bread, cut into 1/2 inch
cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup
dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn
dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Place the
bread cubes on a cookie sheet and
dry them out in the oven at 200 degrees for about 15 - 20 minutes, or until they are
dry like
bread crumbs.
To begin, Macrina suggests an important
bread pudding procedure: remove crusts, cut
bread into 1 - inch
cubes and toast in a 350º oven for about 10 minutes to
dry them out.
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or
dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough
bread,
cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
Place the
bread cubes on a baking sheet and place in the oven to toast until light golden brown and
dried out, about 10 minutes.
6 cups gluten - free
bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2 cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup
dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4 cup flaxseed meal 2 cups gluten - free vegetable broth
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″
cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita
breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed
dried mint)
Preparation Toast
bread cubes at 350 degrees for 15 minutes (or just leave out uncovered overnight to
dry).
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch
cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white
bread cubes (soft Italian or French
bread) 2 large eggs, beaten to blend 2 tsp crumbled
dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Add the
bread cubes to a bowl along with the cooked veggies, vegetable stock, herbs and
dried cranberries.
If the
bread cubes are too
dry, add additional chicken stock.
1/2 cup finely diced onions 1/2 cup finely diced celery 1/2 cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined corn oil 1/2 teaspoon ground sage 1/4 teaspoon
dried basil 3 tablespoons vegetable stock base (
dried) 1 teaspoon sea salt 1/8 teaspoon black pepper 1 cup water 2 cups
cubed dry whole wheat
bread
For best results,
cube the
bread and cornbread and let them sit out on the counter to
dry out for a few days or at least overnight.
Spread
bread cubes on baking sheet, and
dry overnight.
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other
dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French
bread,
cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
(This amount will vary based on your tastes and how
dry your unseasoned
bread cubes are.)
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon
dried thyme 1/2 teaspoon
dried rosemary Salt and pepper to taste 1/2 loaf French
bread, cut into 1/2»
cubes and toasted in a 300 ° F oven to
dry out 1 cup faux chicken broth or vegetable stock
Place the
cubes on a baking tray and cook for 45 minutes to 1 hour or until the
bread has
dried out.
Add the
bread cubes to a bowl, drizzle a generous tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of
dried parsley, 1/2 teaspoon of garic powder and a hint of sea salt and toss everything together
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups of chicken stock2 more Tbsp olive oil1 1/2 cups of
cubed rustic
bread, 1 1/2 - inch
cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon
dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.
«If you can't let the
cubed bread dry out overnight (which is what a lot of our recipes recommend), you can
dry it on a sheet tray in a 300 ° oven until
dry but not toasted.»
Dad's Wild Rice, Cranberry and Pine Nut Stuffing 10 cups
cubed and
dried vegan
bread (can be gluten free) 5 cups vegetable broth 2 white or yellow onions chopped fine 6 celery stalks cut into small...
Ingredients: Starter 200 g water 200 g white wheat flour (
bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (
bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice
cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very
dry.
You may have a special drawer in the refrigerator and shelf in the pantry for foods that your children are permitted to prepare for themselves, e.g.
dry cereal if they can't pour milk yet, string cheese or cheese
cubes,
bread, hard boiled eggs, sliced meats, washed fruits.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4 cups) Multigrain
bread, cut into 1/2 inch
cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup
dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn
dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages