Type what you have

Ingredients

• ✓ bread cube
• onion
• butter
• margarine
• white rice
• cream of mushroom soup
• broccoli
• cheese dip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
2. 2 Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
3. 3 Bake 30 to 35 minutes or until heated through.

By Minute Rice

Ingredients

• ✓ bread cube
• butter
• white sugar
• pineapple
• salt
• pepper
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
2. 2 In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
3. 3 Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.

By Sharon

Ingredients

• ✓ bread cube
• butter
• onion
• oyster
• celery
• salt
• black pepper
• thyme
• poultry seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
3. 3 Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

By Judy7905

Ingredients

• ✓ bread cube
• giblet
• butter
• celery
• onion
• poultry seasoning
• salt
• pepper
• chicken broth

Instructions

1. 1 Chop giblets into small pieces.
2. 2 Melt butter in a medium skillet over medium heat. Add giblets and cook for 2 minutes. Add celery and onion; cook and stir until tender, about 5 minutes. Remove from the heat and stir in poultry seasoning, salt, and pepper.
3. 3 Place bread crumbs into a large bowl. Stir in giblet mixture and enough broth to lightly moisten bread. Stuffing is ready for baking as desired.

By BURPS

Ingredients

• ✓ bread cube
• turkey
• butter
• celery
• onion
• garlic powder
• salt
• pepper
• apple
• apple juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast.
3. 3 In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt and pepper. Stuff this mixture into the cavity of the turkey, and place the apple halves inside with it. Place the turkey into a roasting bag, and pour the apple juice over the inside and outside of the turkey. Close the bag, and place turkey into a large roasting pan breast side up.
4. 4 Bake for 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Open the bag, and remove turkey to a serving platter. Let stand for 20 minutes before carving.

By Egyptian Chef

Ingredients

• ✓ bread cube
• olive oil
• garlic powder
• salt
• black pepper
• brussels sprout
• olive oil
• salt
• black pepper
• bacon
• blue cheese
• red wine vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread in an even layer onto one of the prepared baking sheets.
3. 3 Bake in the preheated oven until crunchy, 15 to 20 minutes.
4. 4 While the croutons are baking, cut bottoms off Brussels sprouts and discard. Cut Brussels sprouts in half, then slice each half into shreds. Toss shredded Brussels sprouts in olive oil and season with salt and pepper. Transfer to the second prepared baking sheet.
5. 5 Remove croutons from the oven. Place Brussels sprouts in the oven and roast until wilted, 10 to 15 minutes.
6. 6 While Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon bacon grease in the skillet. Crumble bacon when cool enough to handle.
7. 7 Remove Brussels sprouts from the oven and immediately transfer to the skillet with the bacon grease. Add croutons, blue cheese, and red wine vinegar and toss to coat.
8. 8 To serve, distribute salad into 4 serving bowls and top with crunchy bacon.

By Carey Wilson

Ingredients

• ✓ bread cube
• butter
• onion
• celery
• poultry seasoning
• kosher salt
• black pepper
• cayenne pepper
• chicken broth
• egg yolk
• turkey breast
• salt
• black pepper
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until golden brown, about 6 minutes. Transfer to a bowl.
2. 2 Add bread cubes, poultry seasoning, salt, and black pepper to onion mixture. Stir in chicken broth until thoroughly combined; rest to allow broth to absorb into the stuffing, about 15 minutes. Stir in egg yolk until evenly incorporated.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Slice turkey breast crosswise down to the bone (do not cut through the bone) in 3/4-inch slices. Divide stuffing mixture among spaces between the slices. Place turkey breast on the prepared baking sheet. Brush with 1 tablespoon melted butter.
5. 5 Roast in the preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

By John Mitzewich

Ingredients

• ✓ bread cube
• butter
• onion
• celery
• mushroom
• parsley
• salt
• sage
• poultry seasoning
• thyme
• marjoram
• black pepper
• chicken broth
• egg

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion, celery, mushrooms, and parsley; cook until slightly softened, 5 to 8 minutes.
2. 2 Place bread cubes in a large bowl; fold in vegetable mixture, salt, sage, poultry seasoning, thyme, marjoram, and pepper.
3. 3 Add enough broth to moisten mixture — it should be evenly damp, but not soggy. Fold in eggs until well combined.
4. 4 Transfer mixture to a slow cooker.
5. 5 Cover and cook on High for 45 minutes. Reduce heat to Low and cook until flavors blend, about 4 to 8 hours.

By Gayle Wagner

Ingredients

• ✓ bread cube
• butter
• egg
• thyme
• sage
• parsley
• chicken broth
• black pepper
• salt
• poultry seasoning
• celery
• onion
• butter
• black pepper
• salt
• cayenne pepper
• milk
• green onion
• all-purpose flour
• turkey sausage
• butter

Instructions

1. 1 Make the gravy: Melt butter in a saucepan over medium-high heat. Add sausage; cook and stir until browned and very crumbly, 5 to 7 minutes. Whisk in flour until it combines with butter and sausage fat to create a roux; cook and stir for 2 minutes. Add green onions; cook and stir just until fragrant, about 1 minute.
2. 2 Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in cayenne, salt, and pepper; cook for 1 more minute, then remove from the heat.
3. 3 Transfer gravy to a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, at least 2 hours, or until needed.
4. 4 Make the muffins: Set a baking pan on the lowest rack of the oven and preheat to 400 degrees F (200 degrees C). Generously butter a 12-cup muffin tin with 1 tablespoon butter.
5. 5 Melt 4 tablespoons butter in a saucepan over medium-high heat. Add onion and celery; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning, salt, and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
6. 6 Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
7. 7 Pour boiling broth mixture over bread mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffin, piling it up nice and high.
8. 8 Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
9. 9 Dampen your hands and mold stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
10. 10 Bake on the middle rack of the preheated oven until muffins are firm and golden brown, about 20 minutes.
11. 11 Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

By John Mitzewich

Ingredients

• ✓ bread cube
• crouton
• mozzarella cheese
• mint leaf
• chili sauce
• leg of lamb
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
2. 2 Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
3. 3 Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.

By Heinz

Ingredients

• ✓ bread cube
• onion
• salt
• basil
• thyme
• savory
• marjoram
• cream of mushroom soup
• butter
• milk
• haddock fillet
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
2. 2 Mix the diced bread, onion, salt and herbs together.
3. 3 Combine the soup with milk, stirring until creamy.
4. 4 In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
5. 5 Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

By Wilma Scott

Ingredients

• ✓ bread cube
• butter
• celery
• onion
• thyme leaves
• poultry seasoning
• seasoned salt
• black pepper
• chicken broth

Instructions

1. 1 Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. 2 Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. 3 Bake 35 minutes or until heated through and lightly browned.

By McCormick Spice

Ingredients

• ✓ bread cube
• butter
• onion
• celery
• chicken broth
• egg
• salt
• black pepper
• sage
• thyme
• marjoram

Instructions

1. 1 Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
2. 2 Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

By Jerri Taborski

Ingredients

• ✓ bread cube
• russet potato
• butter
• nutmeg
• cayenne pepper
• salt
• black pepper
• egg
• all-purpose flour
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
2. 2 While the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from the heat and use a slotted spoon to transfer croutons to a bowl. Reserve browned butter in the pan.
3. 3 Peel potatoes and place into a large bowl. Mash and season with nutmeg, cayenne, salt, and pepper. Add eggs and mash until combined. Stir in flour just until incorporated; do not overmix.
4. 4 Bring a pot of salted water to a simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Pull dough around croutons to seal and roll into a smooth ball. Repeat to make seven more dumplings.
5. 5 Use a large spoon to lower dumplings, one at a time, into the simmering water. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat for 10 minutes. Flip dumplings and continue to cook until puffed and cooked through, about 10 minutes more.
6. 6 Transfer dumplings to a serving plate and drizzle with reserved browned butter. Crumble remaining croutons over top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ bread cube
• parsley
• parmigiano-reggiano cheese
• olive oil
• lemon
• creme fraiche
• cayenne pepper
• thyme
• rosemary
• black pepper
• salt
• chicken broth
• cannellini bean
• garlic
• carrot
• celery
• onion
• butter
• olive oil

Instructions

1. 1 Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot, and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium-high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
2. 2 Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
3. 3 Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

By John Mitzewich

Ingredients

• ✓ bread cube
• milk
• egg
• white sugar
• salt
• vanilla extract
• margarine
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Line the bottom of the prepared pan with bread cubes.
3. 3 Beat milk, eggs, 2 tablespoons sugar, salt, and vanilla together in a large bowl until well combined; pour over bread cubes and stir to coat. Dot with butter; let stand for 15 minutes.
4. 4 Combine remaining 2 tablespoons sugar with cinnamon; sprinkle over top of casserole.
5. 5 Bake in the preheated oven until the center is set and top is golden, about 45 to 50 minutes.
6. 6 Serve and enjoy!

By STARFLOWER

Ingredients

• ✓ bread cube
• bacon
• milk
• egg
• salt
• pepper
• butter
• swiss cheese
• butter
• bread crumb

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
3. 3 In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
4. 4 The next morning, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven for 40 minutes. Serve warm.

By Jeanie Bean

Ingredients

• ✓ bread cube
• milk
• white sugar
• butter
• salt
• egg
• vanilla extract
• sugar
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4. 4 While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

By Missi

Ingredients

• ✓ bread cube
• cayenne pepper
• hollandaise sauce
• egg
• white vinegar
• cayenne pepper
• black pepper
• salt
• crabmeat
• lemon zest
• tarragon
• lemon
• egg
• heavy cream
• chicken broth
• red bell pepper
• onion
• bacon
• vegetable oil
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

Ingredients

• ✓ bread cube
• raisin
• milk
• egg
• white sugar
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
3. 3 Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

By James Noble

Ingredients

• ✓ bread cube
• brown sugar
• butter
• cinnamon
• milk
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.
3. 3 Whisk milk and eggs together in another bowl; pour over bread cubes mixture.
4. 4 Bake in the preheated oven until golden and set, about 45 minutes.

By Julie62

Ingredients

• ✓ bread cube
• apple
• egg
• half-and-half
• sugar
• milk
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.
2. 2 Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.
3. 3 In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.
4. 4 Bake at 350 degrees for 35 minutes. Serve hot.

By Veroncia

Ingredients

• ✓ bread cube
• milk
• butter
• sugar
• egg
• cinnamon
• salt
• raisin
• hazelnut
• brown sugar
• butter
• bourbon whiskey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
3. 3 Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
4. 4 Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. 5 While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
6. 6 Pour sauce over bread pudding when done.

By BugNBear

Ingredients

• ✓ bread cube
• quail egg
• white vinegar
• salt
• artichoke heart
• cocktail onion
• pickle
• sun-dried tomato
• oil
• skewer
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

By Buckwheat Queen

Ingredients

• ✓ bread cube
• egg
• applesauce
• vanilla fat-free yogurt
• white sugar
• brown sugar
• rolled oat
• cinnamon
• apple
• brown sugar
• all-purpose flour
• butter
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
3. 3 In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
4. 4 Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

By MBSLACK14