Broccoli Chicken Casserole
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes. Does anyone know any good recipes with chicken that involve chesse and stuffing?
CHICKEN BROCCOLI CASSEROLE
4 chicken breasts
1 pkg Velveeta cheese
1 can cream of chicken soup
1 pkg. frozen broccoli (lg. bag)
1 box flavored stuffing mix-- like Stove top
Boil chicken and debone; cut up and place into bottom of casserole. Mix can of soup, 1/2 can milk; stir together and pour over chicken. Place cooked broccoli onto top of soup and chicken.
Cut chunks of Velveeta cheese over broccoli. Mix stuffing as directed and put on top of cheese. Bake uncovered at 350 degrees for 30-45 minutes until soup bubbles and browns.
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CHICKEN AND STOVE TOP STUFFING
2 boxes frozen broccoli in cheese sauce
2 cans cream of mushroom soup
6 lg. cooked chicken breasts
2 boxes Stove Top stuffing mix (chicken flavor)
1 can French fried onions
Mix stuffing as directed. Add deboned chicken and last fold in broccoli (warm at room temperature) and use broth from cooked chicken, if more moisture is needed.
Pour mixture in large baking dish lined with butter in 350 degree oven. Bake until light brown on top, then sprinkle onions over top. Return to oven for 10 to 15 minutes longerDoes anyone know any good recipes with chicken that involve chesse and stuffing?
5 tablespoons butter
1/2 cup sliced green onions
8 ounces mushrooms, sliced
1/3 cup all-purpose flour
2 cups chicken broth
3 cups diced cooked chicken
10 ounces frozen spinach, thawed and well drained (squeeze excess water out)
1 cup milk
2 cups shredded Cheddar cheese, sharp or mild
Salt and pepper to taste
8 ounces elbow macaroni, cooked and drained
3/4 cup fresh fine bread crumbs tossed
1 tablespoon melted butter
Preparation:
Lightly butter a 3-quart baking dish. Heat oven to 350掳.
Heat butter in a large saucepan over medium-low heat. Add mushrooms and cook, stirring, until mushrooms are tender. Add green onions and ocok for 1 minute longer. Stir in the flour until incorporated and bubbly. Add chicken broth and cook, stirring, until thickened. Stir in the cooked chicken and well drained spinach. Add milk and cheese, then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.
Toss bread crumbs with melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until browned and bubbly
Sounds like a yummy combination, and I've got a few suggestions for you from kraftfoods.com (we certainly know cheese and stuffing!).
Bruschetta 'n Cheese-Stuffed Chicken Breasts: this is a huge favorite among our recipe raters http://www.kraftfoods.com/kf/recipes/bru鈥?/a>
Easy Chicken Cordon Bleu: this is a great way to enjoy this favorite flavor combo http://www.kraftfoods.com/kf/recipes/eas鈥?/a>
Cheesy Chicken %26amp; Broccoli Bake: chop up the chicken, mix it with the cheese and broccoli (or green beans or another vegetable) and a can of cream soup, top with stuffing and bake http://www.kraftfoods.com/kf/recipes/che鈥?/a>
Hope this helps!
Alice Springs Chicken:
Chicken breast, Spinach, Stove top stuffing, top with cheese.
Cut a slit in breast, add spinach and stove top, Bake. During last 10 mins, top with shredded cheddar cheese. Or you cheese of choice.
Don't cook spinach. Cook stove top stuffing though according to package instructions. Top with green onions (scallions) chopped.
Thursday, December 24, 2009
Does anyone know any recipes for stuffing?
now Debs, you know i have a devilish recipe for stuffing... do you really want it or are you just teasing ??? Max. xDoes anyone know any recipes for stuffing?
Grandma's Stuffing!
INGREDIENTS
* 2 tablespoons olive oil
* 1 pound sliced fresh mushrooms
* 3 stalks celery, diced
* 2 onions, chopped
* 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
* 1 (16 ounce) package herb-seasoned stuffing mix
* 4 eggs, beaten
* 2 (14 ounce) cans chicken broth
* 2 teaspoons rubbed sage
* 2 teaspoons dried thyme
* 2 tablespoons garlic powder
* salt and pepper to taste
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
2. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
4. Loosely pack stuffing inside turkey cavity before roasting.
Don't want to stuff a turkey with it then you place it in a baking dish and bake.Does anyone know any recipes for stuffing?
UUMM I DONT BUT IF U TYPE IT UP IN GOOGLE IM SURE IT WILL *** OUT?X
I always buy stove top or pepperidge farms stuffing but one thing I wanted to suggest if you are a meat eater my grandmother adds small chunks of sausage and cut up onions to her stuffing and it is delish.
For Chicken - do it seperate - dont stuff bird. 6 High quality sausages - remove meat from skin - add packet of `Finest` cranberry etc stuffing mix - add 1 grated challot - a few sultanas - a spoonfull of cranberry sauce - crumble a chick OXO cube in - mix all about - pop into oven for 20 mins ( Covered) last 3 mins uncovered. Bootifull!!
This is a fave in our family..................you don't have to stick exactly to apple type, and any brown bread will be fine. etc..........
235 ml water
400 g uncooked wild rice
115 g butter
455 g ground pork sausage
400 g chopped onions
250 g chopped celery
175 g chopped mushrooms
2 g dried thyme
2 g dried rosemary
10 g salt
3 g pepper
285 g cubed whole wheat bread
2 large Rome beauty apples - peeled, cored, and chopped
165 g raisins
1 (14.5 ounce) can chicken broth
DIRECTIONS
In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large, heavy skillet over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper.
In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. Gradually blend in chicken broth until mixture is moistened.
Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned
BACON; FOR CHICKEN,TURKEY AND VEAL
100g/4oz lean bacon
100g/4oz fresh white breadcrumbs
half level tsp dry mustard
quarter level tsp salt
half level tsp mixed herbs
25g/1oz butter melted
milk to bind
1. Chop bacon fairly fine. Combine with breadcrumbs,mustard,salt and herbs.
2. Bind loosely with butter and milk.
PRAWN; for fish and tomatoes
100g/4oz fresh white breadcrumbs
2 level tsp finely chopped parsley
half level tsp finely grated lemon rind
50g/2oz peeled prawns, coarsely chopped
quarter level tsp salt
25g/1oz butter melted
milk to bind
1. Combine breadcrumbs with parsley,lemon rind,prawns and salt.
2. Bind loosely with butter and milk.
HAM AND PINEAPPLE; for pork,lamb,chicken and duck
100G/4OZ fresh white breadcrumbs
50g/2oz finely chopped lean ham
2 level tbsp finely chopped canned pineapple2 level tbsp finely grated onion
quarter level tsp salt
25g/1oz butter melted
milk
1. Combine breadcrumbs with ham,pineapple,onion and salt.
2. Bind loosely with butter and milk.
CELERY AND TOMATO; for lamb,veal,poultry,turkey and whole fish
100g/4oz fresh white breadcrumbs
2 leveltbsp finely chopped celery
2 skinned and finely chopped tomatoes
half level tsp salt
25g/1oz butter melted
milk 1. Combine breadcrumbs and celery. Stir in tomatoes and salt.
2. Bind loosely with butter and milk.
PORK SAUSAGE; for chicken,turkey,veal and beef
250g/8oz pork sausage meat
100g/4oz fresh white breadcrumbs
half level tsp thyme
quarter level tsp nutmeg
2 level tsps finely chopped parsley
half level tsp salt
3 tbsps milk
1. Put all ingredients into a bowl.
2. Knead well together.
CHESTNUT CREAM; for chicken and turkey
100g/4oz dried chestnuts soaked overnight
100g/4oz fresh white breadcrumbs
2 level tsp very finely grated onion
half level tsp salt
quarter level tsp grated nutmeg
Good shake white pepper
50g/2oz butter melted
Fresh single cream
1. Drain chestnuts. Cook in boiling salted water until tender, 20-30 minutes.
2. Mince finely. Combine with breadcrumbs,onion,salt,nutmeg and pepper.
2. Bind with melted butter and fresh single cream. If preferred, use 250g/8oz fresh chestnuts instead of dried.
SAGE AND ONION; for pork,duck and goose.
250g/8oz onions
100g/4oz fresh white breadcrumbs
half level tsp sage
half level tsp salt
shake of white pepper
25g/1oz butter melted
milk
1. Quarter onions. Cook in boiling salted water until tender.
2. Drain and chop finely.
3. Combine with breadcrumbs. Add sage and salt and pepper.
4. Bind loosely with melted butter and milk.
MUSHROOM %26amp; LEMON; for poultry,whole fish,tomatoes and marrow
1 small onion
100g/4oz washed mushrooms and stalks
25g/1oz butter
100g/4oz fresh white breadcrumbs
half level tsp finely grated lemon rind
1 tsp lemon juice
quarter - half level tsp salt
shake of white pepper
2 level tsp finely chopped parsley
1 tbsp milk
1. Finely chop onion and mushrooms and stalks. Fry very gently in butter for 5 minutes.
2. Remove from heat and stir in crumbs,lemon rind and juice,salt,pepper and parsley.
3. If necessary, bind loosley with milk.
If liquidiser is used to make breadcrumbs, include parsley with bread to save chopping.
SAVOURY RICE; for chicken and turkey
1 medium sized onion
25g/1oz butter
100g/4oz long grain rice
300ml/half pint water
half level tsp salt
1 level tsp crushed rosemary
1. Chop onion finely. Fry very gently in butter until pale gold.
2. Add rice. Cookfurther minute.
3. Pour in water and add salt and rosemary. Bring to boil stirring.
4. Lower the heat and cover pan. Simmer 20 minutes, or until rice grains have absorbed all the liquid and are dry and seperate.
5. Leave until cold before using.
If preferred half level tsp mixed herbs can be used instead of rosemary.
aPPLE AND WALNUT; for pork,lamb,duck,goose,bacon joints and rabbit.
500g/1lb cooking apples
1 level tbsp granulated sugar
100g/4oz fresh white breadcrumbs
25g/1oz finely chopped shelled walnut halves
2 level tsp finely grated onion ( optional )
1 level tsp salt
freshly milled pepper
50g/2oz butter melted
beaten egg
1. Peel, core and coarsely chop apples.
2. Combine with sugar,breadcrumbs,walnuts and onion if used.
3. Season with salt and pepper. Combine loosely with butter ( and beaten egg if necessary )
I hate to say this but the Betty Crocker stuffing in the box and cooked in the pan, my kids like the best as long as I add little pieces of apple to it.
i dont like stuffing, yuck!
This is a very basic %26amp; easy stuffing,,,It is moistened with butter...which gives a great flavor but you can use broth and adjust it to make as moist as you want.
6 cups corn bread crumbs
2 t sage
s%26amp;p to taste
3/4 cup butter
1 finely chopped onion
2 ribs celery sliced 1/8 inch
toss together corn bread,sage and s%26amp;p set aside .
melt butter over med heat in large pan add onions and celery and cook until onions are translucent ,,,add corn bread and toss to moisten with butter....
You can buy mixes, but my family has always liked mine:
2 rolls of Ritz crackers from box, crushed up
1 egg
chopped celery, onion, parsley
pepper to taste (salt already on crackers)
...... Just mix everything up well and stuff it into the turkey/chicken. I don't saute the veggies first... This is a nice, fresh looking stuffing that doesn't turn ';gray'; or become one moist lump:) .....
YES
BRED SAUAGES MEET CHEST NUTTS OINONS PARSLY APRICOTTS STUFFING FILLINGS CAN BE WHATY U WNAT THEM TO BE
Grandma's Stuffing!
INGREDIENTS
* 2 tablespoons olive oil
* 1 pound sliced fresh mushrooms
* 3 stalks celery, diced
* 2 onions, chopped
* 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
* 1 (16 ounce) package herb-seasoned stuffing mix
* 4 eggs, beaten
* 2 (14 ounce) cans chicken broth
* 2 teaspoons rubbed sage
* 2 teaspoons dried thyme
* 2 tablespoons garlic powder
* salt and pepper to taste
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
2. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
4. Loosely pack stuffing inside turkey cavity before roasting.
Don't want to stuff a turkey with it then you place it in a baking dish and bake.Does anyone know any recipes for stuffing?
UUMM I DONT BUT IF U TYPE IT UP IN GOOGLE IM SURE IT WILL *** OUT?X
I always buy stove top or pepperidge farms stuffing but one thing I wanted to suggest if you are a meat eater my grandmother adds small chunks of sausage and cut up onions to her stuffing and it is delish.
For Chicken - do it seperate - dont stuff bird. 6 High quality sausages - remove meat from skin - add packet of `Finest` cranberry etc stuffing mix - add 1 grated challot - a few sultanas - a spoonfull of cranberry sauce - crumble a chick OXO cube in - mix all about - pop into oven for 20 mins ( Covered) last 3 mins uncovered. Bootifull!!
This is a fave in our family..................you don't have to stick exactly to apple type, and any brown bread will be fine. etc..........
235 ml water
400 g uncooked wild rice
115 g butter
455 g ground pork sausage
400 g chopped onions
250 g chopped celery
175 g chopped mushrooms
2 g dried thyme
2 g dried rosemary
10 g salt
3 g pepper
285 g cubed whole wheat bread
2 large Rome beauty apples - peeled, cored, and chopped
165 g raisins
1 (14.5 ounce) can chicken broth
DIRECTIONS
In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large, heavy skillet over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper.
In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. Gradually blend in chicken broth until mixture is moistened.
Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned
BACON; FOR CHICKEN,TURKEY AND VEAL
100g/4oz lean bacon
100g/4oz fresh white breadcrumbs
half level tsp dry mustard
quarter level tsp salt
half level tsp mixed herbs
25g/1oz butter melted
milk to bind
1. Chop bacon fairly fine. Combine with breadcrumbs,mustard,salt and herbs.
2. Bind loosely with butter and milk.
PRAWN; for fish and tomatoes
100g/4oz fresh white breadcrumbs
2 level tsp finely chopped parsley
half level tsp finely grated lemon rind
50g/2oz peeled prawns, coarsely chopped
quarter level tsp salt
25g/1oz butter melted
milk to bind
1. Combine breadcrumbs with parsley,lemon rind,prawns and salt.
2. Bind loosely with butter and milk.
HAM AND PINEAPPLE; for pork,lamb,chicken and duck
100G/4OZ fresh white breadcrumbs
50g/2oz finely chopped lean ham
2 level tbsp finely chopped canned pineapple2 level tbsp finely grated onion
quarter level tsp salt
25g/1oz butter melted
milk
1. Combine breadcrumbs with ham,pineapple,onion and salt.
2. Bind loosely with butter and milk.
CELERY AND TOMATO; for lamb,veal,poultry,turkey and whole fish
100g/4oz fresh white breadcrumbs
2 leveltbsp finely chopped celery
2 skinned and finely chopped tomatoes
half level tsp salt
25g/1oz butter melted
milk 1. Combine breadcrumbs and celery. Stir in tomatoes and salt.
2. Bind loosely with butter and milk.
PORK SAUSAGE; for chicken,turkey,veal and beef
250g/8oz pork sausage meat
100g/4oz fresh white breadcrumbs
half level tsp thyme
quarter level tsp nutmeg
2 level tsps finely chopped parsley
half level tsp salt
3 tbsps milk
1. Put all ingredients into a bowl.
2. Knead well together.
CHESTNUT CREAM; for chicken and turkey
100g/4oz dried chestnuts soaked overnight
100g/4oz fresh white breadcrumbs
2 level tsp very finely grated onion
half level tsp salt
quarter level tsp grated nutmeg
Good shake white pepper
50g/2oz butter melted
Fresh single cream
1. Drain chestnuts. Cook in boiling salted water until tender, 20-30 minutes.
2. Mince finely. Combine with breadcrumbs,onion,salt,nutmeg and pepper.
2. Bind with melted butter and fresh single cream. If preferred, use 250g/8oz fresh chestnuts instead of dried.
SAGE AND ONION; for pork,duck and goose.
250g/8oz onions
100g/4oz fresh white breadcrumbs
half level tsp sage
half level tsp salt
shake of white pepper
25g/1oz butter melted
milk
1. Quarter onions. Cook in boiling salted water until tender.
2. Drain and chop finely.
3. Combine with breadcrumbs. Add sage and salt and pepper.
4. Bind loosely with melted butter and milk.
MUSHROOM %26amp; LEMON; for poultry,whole fish,tomatoes and marrow
1 small onion
100g/4oz washed mushrooms and stalks
25g/1oz butter
100g/4oz fresh white breadcrumbs
half level tsp finely grated lemon rind
1 tsp lemon juice
quarter - half level tsp salt
shake of white pepper
2 level tsp finely chopped parsley
1 tbsp milk
1. Finely chop onion and mushrooms and stalks. Fry very gently in butter for 5 minutes.
2. Remove from heat and stir in crumbs,lemon rind and juice,salt,pepper and parsley.
3. If necessary, bind loosley with milk.
If liquidiser is used to make breadcrumbs, include parsley with bread to save chopping.
SAVOURY RICE; for chicken and turkey
1 medium sized onion
25g/1oz butter
100g/4oz long grain rice
300ml/half pint water
half level tsp salt
1 level tsp crushed rosemary
1. Chop onion finely. Fry very gently in butter until pale gold.
2. Add rice. Cookfurther minute.
3. Pour in water and add salt and rosemary. Bring to boil stirring.
4. Lower the heat and cover pan. Simmer 20 minutes, or until rice grains have absorbed all the liquid and are dry and seperate.
5. Leave until cold before using.
If preferred half level tsp mixed herbs can be used instead of rosemary.
aPPLE AND WALNUT; for pork,lamb,duck,goose,bacon joints and rabbit.
500g/1lb cooking apples
1 level tbsp granulated sugar
100g/4oz fresh white breadcrumbs
25g/1oz finely chopped shelled walnut halves
2 level tsp finely grated onion ( optional )
1 level tsp salt
freshly milled pepper
50g/2oz butter melted
beaten egg
1. Peel, core and coarsely chop apples.
2. Combine with sugar,breadcrumbs,walnuts and onion if used.
3. Season with salt and pepper. Combine loosely with butter ( and beaten egg if necessary )
I hate to say this but the Betty Crocker stuffing in the box and cooked in the pan, my kids like the best as long as I add little pieces of apple to it.
i dont like stuffing, yuck!
This is a very basic %26amp; easy stuffing,,,It is moistened with butter...which gives a great flavor but you can use broth and adjust it to make as moist as you want.
6 cups corn bread crumbs
2 t sage
s%26amp;p to taste
3/4 cup butter
1 finely chopped onion
2 ribs celery sliced 1/8 inch
toss together corn bread,sage and s%26amp;p set aside .
melt butter over med heat in large pan add onions and celery and cook until onions are translucent ,,,add corn bread and toss to moisten with butter....
You can buy mixes, but my family has always liked mine:
2 rolls of Ritz crackers from box, crushed up
1 egg
chopped celery, onion, parsley
pepper to taste (salt already on crackers)
...... Just mix everything up well and stuff it into the turkey/chicken. I don't saute the veggies first... This is a nice, fresh looking stuffing that doesn't turn ';gray'; or become one moist lump:) .....
YES
BRED SAUAGES MEET CHEST NUTTS OINONS PARSLY APRICOTTS STUFFING FILLINGS CAN BE WHATY U WNAT THEM TO BE
Recipes with stovetop stuffing???
i know there are recipes out there that use stuffing mix as an ingredient...(other than stuffed turkey lol)
Let me know if you have any recipes plz!Recipes with stovetop stuffing???
http://www.kraftfoods.com/stovetop/st_in鈥?/a>
Here are a couple from there
Stove Top庐 One Dish Chicken Bake
Prep: 10 minutes
Bake 35 minutes
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 boneless skinless chicken breast halves
(about 1-1/4 lb.)
1 can (10 - 3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream or milk
MIX contents of Stuffing Mix pouch and 1 1/2 cups water, set aside
PLACE chicken in 13x 9- inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing
BAKE at 375oF for 35 minutes or until chicken is cooked through. Makes 4 servings
Stove Top庐 Apple Pork Chop Skillet
Prep: 5 minutes
Bake 20 minutes
1 Tbsp. oil
4 boneless pork chops, 1/2 inch thick
2 Granny Smith apples, chopped
1-1/2 cups apple juice
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
HEAT oil in large nonstick skillet on medium heat. Add chops and apples; cook 4 minutes on each side or until lightly browned. Remove chops from skillet.
ADD juice to skillet; stir. Add contents of Stuffing Mix; stir just to moisten.
TOP with chops; cover. Cook on low heat 10 minutes. Makes 4 servings.
Stove Top庐 Easy Pleasing Meat Loaf
Prep: 10 minutes
Bake 25 minutes
2 lb. ground beef or 2 pkg. (16 oz. each) frozen LOUIS RICH Ground Turkey, thawed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
MIX all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE at 375掳F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.
Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375掳F for 30 minutes or until center is no longer pink.
Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.
Tip: Leftover meatloaf makes great sandwiches! Just spread slices of bread or split roll with MIRACLE WHIP Salad Dressing, add sliced meatloaf and additional KRAFT Original Barbecue Sauce, if desired.Recipes with stovetop stuffing???
I make a weird (but good!) casserole with it. You just saute some red onion, garlic, celery, and mushrooms together. Mix in a can of cream of celery soup and a can of cream of mushroom soup. (Cream of chicken or cream of broccoli also works well in place of one of those.) Add about 6-8 oz. of cubed Velveeta, some thawed frozen broccoli, and some garlic powder and pepper. Put it all into a 2 qt. greased dish, and top with Stove Top. Then dot the top with butter or drizzle melted butter over it.
Bake at around 350F until it's hot and the Stove Top is crunchy, about 30 minutes.
It's not healthy, but it's a good comfort food from my grandma.
you can make stuffing and bake it insdie of acorn squash halves. the stuffing is great and the squash is, too.
i think i've also heard about making stuffing and adding a raw egg to it (after the stuffing has cooled) and then making balls with them and pan frying them like meatballs.
This is one of my very favorite dishes. I use all yellow squash though, and just slice it thin rather than shred it.
Squash Casserole
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8
Ingredients:
3 cups Pepperidge Farm庐 Corn Bread Stuffing
1/4 cup butter OR margarine, melted
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
1/4 cup shredded carrot
1/2 cup shredded Cheddar cheese
Directions:
MIX stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into 2-qt. shallow baking dish.
MIX soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
BAKE at 350掳F. for 40 min. or until hot.
I like it by itself too, but here are a couple recipes =)
MEATLOAF
1 lb. ground beef
2 c. Stove Top stuffing mix
1 egg
1 (8 oz.) pkg. frozen vegetables(will moisten the meatloaf)
Mix ground beef, 1 cup Stove Top stuffing, egg and salt and pepper to taste. In another bowl mix vegetables, 1 cup stuffing mix and 1 cup hot water until stuffing is soft. In loaf pan place 1/2 the ground beef, then the vegetables, then the other half of the beef. Bake at 350 degrees for 45 minutes.
######################################
STOVE TOP STUFFING CASSEROLE
1 box Stove Top chicken flavor stuffing
1 lb. diced cooked chicken
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 c. chicken broth
Mix crumbs in pan and moisten with the chicken broth. Mix soups and seasonings packet. Place a layer of chicken on crumbs then layer of soup mixture. Repeat until gone. Bake, uncovered in 350 degree oven for 30 minutes.
Hope I helpedloan
Let me know if you have any recipes plz!Recipes with stovetop stuffing???
http://www.kraftfoods.com/stovetop/st_in鈥?/a>
Here are a couple from there
Stove Top庐 One Dish Chicken Bake
Prep: 10 minutes
Bake 35 minutes
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 boneless skinless chicken breast halves
(about 1-1/4 lb.)
1 can (10 - 3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream or milk
MIX contents of Stuffing Mix pouch and 1 1/2 cups water, set aside
PLACE chicken in 13x 9- inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing
BAKE at 375oF for 35 minutes or until chicken is cooked through. Makes 4 servings
Stove Top庐 Apple Pork Chop Skillet
Prep: 5 minutes
Bake 20 minutes
1 Tbsp. oil
4 boneless pork chops, 1/2 inch thick
2 Granny Smith apples, chopped
1-1/2 cups apple juice
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
HEAT oil in large nonstick skillet on medium heat. Add chops and apples; cook 4 minutes on each side or until lightly browned. Remove chops from skillet.
ADD juice to skillet; stir. Add contents of Stuffing Mix; stir just to moisten.
TOP with chops; cover. Cook on low heat 10 minutes. Makes 4 servings.
Stove Top庐 Easy Pleasing Meat Loaf
Prep: 10 minutes
Bake 25 minutes
2 lb. ground beef or 2 pkg. (16 oz. each) frozen LOUIS RICH Ground Turkey, thawed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
MIX all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE at 375掳F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.
Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375掳F for 30 minutes or until center is no longer pink.
Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.
Tip: Leftover meatloaf makes great sandwiches! Just spread slices of bread or split roll with MIRACLE WHIP Salad Dressing, add sliced meatloaf and additional KRAFT Original Barbecue Sauce, if desired.Recipes with stovetop stuffing???
I make a weird (but good!) casserole with it. You just saute some red onion, garlic, celery, and mushrooms together. Mix in a can of cream of celery soup and a can of cream of mushroom soup. (Cream of chicken or cream of broccoli also works well in place of one of those.) Add about 6-8 oz. of cubed Velveeta, some thawed frozen broccoli, and some garlic powder and pepper. Put it all into a 2 qt. greased dish, and top with Stove Top. Then dot the top with butter or drizzle melted butter over it.
Bake at around 350F until it's hot and the Stove Top is crunchy, about 30 minutes.
It's not healthy, but it's a good comfort food from my grandma.
you can make stuffing and bake it insdie of acorn squash halves. the stuffing is great and the squash is, too.
i think i've also heard about making stuffing and adding a raw egg to it (after the stuffing has cooled) and then making balls with them and pan frying them like meatballs.
This is one of my very favorite dishes. I use all yellow squash though, and just slice it thin rather than shred it.
Squash Casserole
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8
Ingredients:
3 cups Pepperidge Farm庐 Corn Bread Stuffing
1/4 cup butter OR margarine, melted
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
2 small yellow squash, shredded
2 small zucchini, shredded
1/4 cup shredded carrot
1/2 cup shredded Cheddar cheese
Directions:
MIX stuffing and butter. Reserve 1/2 cup stuffing mixture and spoon remaining into 2-qt. shallow baking dish.
MIX soup, sour cream, yellow squash, zucchini, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.
BAKE at 350掳F. for 40 min. or until hot.
I like it by itself too, but here are a couple recipes =)
MEATLOAF
1 lb. ground beef
2 c. Stove Top stuffing mix
1 egg
1 (8 oz.) pkg. frozen vegetables(will moisten the meatloaf)
Mix ground beef, 1 cup Stove Top stuffing, egg and salt and pepper to taste. In another bowl mix vegetables, 1 cup stuffing mix and 1 cup hot water until stuffing is soft. In loaf pan place 1/2 the ground beef, then the vegetables, then the other half of the beef. Bake at 350 degrees for 45 minutes.
######################################
STOVE TOP STUFFING CASSEROLE
1 box Stove Top chicken flavor stuffing
1 lb. diced cooked chicken
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 c. chicken broth
Mix crumbs in pan and moisten with the chicken broth. Mix soups and seasonings packet. Place a layer of chicken on crumbs then layer of soup mixture. Repeat until gone. Bake, uncovered in 350 degree oven for 30 minutes.
Hope I helped
Anyone know a quick and easy stuffing recipe for thanksgiving?
I am having my daughters teenagers mind you help with cooking this year the family recipe is way to hard I want something easy they can do themselves but I also want it to be good soul food is not easy to cook to begin with this should be fun lolAnyone know a quick and easy stuffing recipe for thanksgiving?
2 Boxes Stove Top but instead of water - use chicken broth. Also cook up some bacon and add it to it, SO DELISH!!!
Here is a Traditional they can make, which is simple also. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed. You can also place in a baking dish and bake it instead.Anyone know a quick and easy stuffing recipe for thanksgiving?
*rice-a-roni (i suggest the wild rice and the butter %26amp; herb flavors)
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out).
make some toast with diff breads
(wheat, flaxseed, white, ect.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)
Try ';Stove Top';
home made bread eggs season etc or instead
SAGE AND ONION STUFFING
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3陆oz unsweetened chestnut pur茅e or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3陆oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1. Pur茅e the chestnuts or chestnut pur茅e in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
2. Add the chickpeas and pur茅e briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you pur茅e them.
3. Remove from the processor. Add sunflower seeds and season to taste.
4. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a p芒t茅 on toast.
Hope this helps!! Happy Thanksgiving!
2 Boxes Stove Top but instead of water - use chicken broth. Also cook up some bacon and add it to it, SO DELISH!!!
Here is a Traditional they can make, which is simple also. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed. You can also place in a baking dish and bake it instead.Anyone know a quick and easy stuffing recipe for thanksgiving?
*rice-a-roni (i suggest the wild rice and the butter %26amp; herb flavors)
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out).
make some toast with diff breads
(wheat, flaxseed, white, ect.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)
Try ';Stove Top';
home made bread eggs season etc or instead
SAGE AND ONION STUFFING
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3陆oz unsweetened chestnut pur茅e or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3陆oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1. Pur茅e the chestnuts or chestnut pur茅e in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
2. Add the chickpeas and pur茅e briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you pur茅e them.
3. Remove from the processor. Add sunflower seeds and season to taste.
4. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a p芒t茅 on toast.
Hope this helps!! Happy Thanksgiving!
Do you have any ideas 4 stuffing turkey 4 thanksgiving? Do u have any ideas 4 Thanksgiving food? post recipes?
Please cause this will be the first year my sister-in-law will come over for Thanksgiving and I really want to impress her! So please post some recipes on here, I really want to give a good impression. Please help or they will be talking about my failure all year... ;)Do you have any ideas 4 stuffing turkey 4 thanksgiving? Do u have any ideas 4 Thanksgiving food? post recipes?
DOUBLE RICE STUFFING (FOR A 12-POUND TURKEY)
2 pkg long-grain %26amp; wild rice (Uncle Ben's)
(6 oz. each)
6 Tbsp butter or margarine
4 1/2 cups water
3 cups chopped celery
1 lg onion chopped
7 oz (1 jar) pimento-stuffed olives, drained %26amp; sliced
1 tsp salt
1/4 tsp pepper
1. Prepare rice mix with 2 tablespoons of the butter
or margarine and the 41/2 cups water, following label directions.
2. Saute celery and onion in remaining butter until
soft in a large frying pan; lightly stir in rice mixture, olives,
salt, and pepper.
Makes approximately 10 cups or enough to stuff a
12-pound bird.Do you have any ideas 4 stuffing turkey 4 thanksgiving? Do u have any ideas 4 Thanksgiving food? post recipes?
wow... i'll wait for some answers too.
I did not have any bread, used cooked pasta and breakfast cereal
Approx. 10 slices of wheat bread, in small pieces
Approx. 5 oz. of chicken, beef, or turkey broth
Garlic salt
1-1 1/2 sticks of celery, chopped
1-2 jalepenos, chopped (optional for spiciness)
mix it all up in a crockpot and leave it til' your ready to eat, and add garlic salt to taste
DOUBLE RICE STUFFING (FOR A 12-POUND TURKEY)
2 pkg long-grain %26amp; wild rice (Uncle Ben's)
(6 oz. each)
6 Tbsp butter or margarine
4 1/2 cups water
3 cups chopped celery
1 lg onion chopped
7 oz (1 jar) pimento-stuffed olives, drained %26amp; sliced
1 tsp salt
1/4 tsp pepper
1. Prepare rice mix with 2 tablespoons of the butter
or margarine and the 41/2 cups water, following label directions.
2. Saute celery and onion in remaining butter until
soft in a large frying pan; lightly stir in rice mixture, olives,
salt, and pepper.
Makes approximately 10 cups or enough to stuff a
12-pound bird.Do you have any ideas 4 stuffing turkey 4 thanksgiving? Do u have any ideas 4 Thanksgiving food? post recipes?
wow... i'll wait for some answers too.
I did not have any bread, used cooked pasta and breakfast cereal
Approx. 10 slices of wheat bread, in small pieces
Approx. 5 oz. of chicken, beef, or turkey broth
Garlic salt
1-1 1/2 sticks of celery, chopped
1-2 jalepenos, chopped (optional for spiciness)
mix it all up in a crockpot and leave it til' your ready to eat, and add garlic salt to taste
Old fashioned stuffing ball recipes?
i'm hoping to make something similar to what my husbands grandmother used to make when she was alive. i know it won't come close but he misses them so i'd like to try. it should not have any meat or corn in it. i know the only veggies were celerly and onions and that she chopped them up incredibly fine. does anyone know of any old recipes for this?Old fashioned stuffing ball recipes?
My grandmother made these stuffing balls makes about 20
1 c butter
2 c chopped onion
1 c chopped celery
陆 c chopped parsley
1 T poultry seasoning or sage
1 t salt
1 t pepper
12 cups (app. 1 lb) dried bread cubes
1 c milk
2 eggs, slightly beaten
陆 c turkey or chicken broth
Preheat oven to 375掳. Saute onions and celery in butter until tender, about 10 min. Stir in parsley, poultry seasoning, salt, and pepper. Cook 5 minutes. Remove from heat and stir in bread cubes, mix well. Combine milk and eggs. Stir into stuffing mixture. Shape stuffing into balls about 1陆 inches in diameter. Place in well buttered 13 x 9'; baking pan. Pour broth over balls; bake until golden brown, about 20 minutes. (you can refrigerate up to 6 hours in advance, add about 10 minutes cooking time)Old fashioned stuffing ball recipes?
That sounds similar to our stuffing recipe, except we didn't make it into balls. (and we call it dressing!)
Start with drying a loaf of bread 2 days before. Cut into cubes, spread on cookie sheet, place in warm spot with good air circulation. Or cheat like I do and just dry it in the oven on low.
Fry 1 onion (chopped fine) in 1/4c oil and 1/4c butter over medium heat. (You can add celery too if you like). When browned, turn to low and add bread cubes and brown (approx 10 min)
In mixing bowl beat 3 eggs, 4c milk or broth (or both), 1t salt, 1/4t pepper, and 1.5t sage. Add to bread mix and stir a bit. Simmer for 10 minutes on low. Cool before stuffing turkey. (or making into balls)
I am planning on making stuffing balls this year but I am going to use cold Stove Top turkey stuffing, roll into golf ball sized rounds, dip in egg, dip in crumbs and fry in a skillet with oil.
You might find a premade store stuffing that fits the bill.
http://www.dishbase.com/recipe/stuffing-鈥?/a>
This one sounds like what you're talking about. Best of luck!
My grandmother made these stuffing balls makes about 20
1 c butter
2 c chopped onion
1 c chopped celery
陆 c chopped parsley
1 T poultry seasoning or sage
1 t salt
1 t pepper
12 cups (app. 1 lb) dried bread cubes
1 c milk
2 eggs, slightly beaten
陆 c turkey or chicken broth
Preheat oven to 375掳. Saute onions and celery in butter until tender, about 10 min. Stir in parsley, poultry seasoning, salt, and pepper. Cook 5 minutes. Remove from heat and stir in bread cubes, mix well. Combine milk and eggs. Stir into stuffing mixture. Shape stuffing into balls about 1陆 inches in diameter. Place in well buttered 13 x 9'; baking pan. Pour broth over balls; bake until golden brown, about 20 minutes. (you can refrigerate up to 6 hours in advance, add about 10 minutes cooking time)Old fashioned stuffing ball recipes?
That sounds similar to our stuffing recipe, except we didn't make it into balls. (and we call it dressing!)
Start with drying a loaf of bread 2 days before. Cut into cubes, spread on cookie sheet, place in warm spot with good air circulation. Or cheat like I do and just dry it in the oven on low.
Fry 1 onion (chopped fine) in 1/4c oil and 1/4c butter over medium heat. (You can add celery too if you like). When browned, turn to low and add bread cubes and brown (approx 10 min)
In mixing bowl beat 3 eggs, 4c milk or broth (or both), 1t salt, 1/4t pepper, and 1.5t sage. Add to bread mix and stir a bit. Simmer for 10 minutes on low. Cool before stuffing turkey. (or making into balls)
I am planning on making stuffing balls this year but I am going to use cold Stove Top turkey stuffing, roll into golf ball sized rounds, dip in egg, dip in crumbs and fry in a skillet with oil.
You might find a premade store stuffing that fits the bill.
http://www.dishbase.com/recipe/stuffing-鈥?/a>
This one sounds like what you're talking about. Best of luck!
Please help with chicken and stuffing recipe?
On the back of the stuffing box there use to be a recipe where you cook stuffing chicken with canned soup and cheese. Does anyone have this recipe or know the site I can find it. I want to make this for dinner tonight. thanksPlease help with chicken and stuffing recipe?
This one?:
Stove Top庐 One Dish Chicken Bake
Prep: 10 minutes
Bake 35 minutes
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 boneless skinless chicken breast halves
(about 1-1/4 lb.)
1 can (10 - 3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream or milk
MIX contents of Stuffing Mix pouch and 1 1/2 cups water, set aside
PLACE chicken in 13x 9- inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing
BAKE at 375oF for 35 minutes or until chicken is cooked through. Makes 4 servings
Or here's another one:
CHICKEN AND STOVE TOP STUFFING
2 boxes frozen broccoli in cheese sauce
2 cans cream of mushroom soup
6 lg. cooked chicken breasts
2 boxes Stove Top stuffing mix (chicken flavor)
1 can French fried onions
Mix stuffing as directed. Add deboned chicken and last fold in broccoli (warm at room temperature) and use broth from cooked chicken, if more moisture is needed.
Pour mixture in large baking dish lined with butter in 350 degree oven. Bake until light brown on top, then sprinkle onions over top. Return to oven for 10 to 15 minutes longer. Onions are optional.Please help with chicken and stuffing recipe?
Go to the Campbell soup site or the stuffing mix website and search for the recipe.
I know what you are tlaking about but not the proportions sorry.
CHICKEN BROCCOLI CASSEROLE
4 chicken breasts
1 Velveeta cheese
1 can cream of chicken soup
1 pkg. frozen broccoli (lg. bag)
1 box chicken flavored stuffing mix
Boil chicken and debone; cut up and place into bottom of casserole. Mix can of soup, 1/2 can milk; stir together and pour over chicken. Place cooked broccoli onto top of soup and chicken.
Cut chunks of Velveeta cheese over broccoli. Mix stuffing as directed and put on top of cheese. Bake uncovered at 350 degrees for 30-45 minutes until soup bubbles and browns.
I have a Campbell's Recipe book with a Chicken Stuffing Bake recipe. If you cannot find it online, email me and I will send it to you.
This one?:
Stove Top庐 One Dish Chicken Bake
Prep: 10 minutes
Bake 35 minutes
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 boneless skinless chicken breast halves
(about 1-1/4 lb.)
1 can (10 - 3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream or milk
MIX contents of Stuffing Mix pouch and 1 1/2 cups water, set aside
PLACE chicken in 13x 9- inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing
BAKE at 375oF for 35 minutes or until chicken is cooked through. Makes 4 servings
Or here's another one:
CHICKEN AND STOVE TOP STUFFING
2 boxes frozen broccoli in cheese sauce
2 cans cream of mushroom soup
6 lg. cooked chicken breasts
2 boxes Stove Top stuffing mix (chicken flavor)
1 can French fried onions
Mix stuffing as directed. Add deboned chicken and last fold in broccoli (warm at room temperature) and use broth from cooked chicken, if more moisture is needed.
Pour mixture in large baking dish lined with butter in 350 degree oven. Bake until light brown on top, then sprinkle onions over top. Return to oven for 10 to 15 minutes longer. Onions are optional.Please help with chicken and stuffing recipe?
Go to the Campbell soup site or the stuffing mix website and search for the recipe.
I know what you are tlaking about but not the proportions sorry.
CHICKEN BROCCOLI CASSEROLE
4 chicken breasts
1 Velveeta cheese
1 can cream of chicken soup
1 pkg. frozen broccoli (lg. bag)
1 box chicken flavored stuffing mix
Boil chicken and debone; cut up and place into bottom of casserole. Mix can of soup, 1/2 can milk; stir together and pour over chicken. Place cooked broccoli onto top of soup and chicken.
Cut chunks of Velveeta cheese over broccoli. Mix stuffing as directed and put on top of cheese. Bake uncovered at 350 degrees for 30-45 minutes until soup bubbles and browns.
I have a Campbell's Recipe book with a Chicken Stuffing Bake recipe. If you cannot find it online, email me and I will send it to you.
Please help finding a stuffing recipe using andoullie sausage, apples,pears dried cranberries & french bread.?
INGREDIENTS:
2 tablespoons vegetable oil
1 pound sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoons chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend
1 Heat oil in heavy large skillet over medium heat. Add sausage; saute until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings is skillet. Saute over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage.
2 Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
This one doesn't have pears or cranberries, but you could totally add them! Hope that helps! =]
鈾es.mariePlease help finding a stuffing recipe using andoullie sausage, apples,pears dried cranberries %26amp; french bread.?
sounds like classic louisiana fare...just google louisiana recipes...you'll find onePlease help finding a stuffing recipe using andoullie sausage, apples,pears dried cranberries %26amp; french bread.?
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
2 tablespoons vegetable oil
1 pound sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoons chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend
1 Heat oil in heavy large skillet over medium heat. Add sausage; saute until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings is skillet. Saute over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage.
2 Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
This one doesn't have pears or cranberries, but you could totally add them! Hope that helps! =]
鈾es.mariePlease help finding a stuffing recipe using andoullie sausage, apples,pears dried cranberries %26amp; french bread.?
sounds like classic louisiana fare...just google louisiana recipes...you'll find onePlease help finding a stuffing recipe using andoullie sausage, apples,pears dried cranberries %26amp; french bread.?
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Looking for stuffing recipe made in a pan my Greek Mother makes with rice gr beef chestnuts cinnamon walnuts?
My Greek mother-in-law makes a stuffing (not stuffed in the turkey) at Thanksgiving and New Years. It has ground beef, rice, water chestnuts and walnuts I think, with a wonderful cinnamon flavor. Would really appreciate it if anyone could check with their greek relative or friends. I do not know what the greek name is for it though. Thanks for any help you can give. Happy holidays!!Looking for stuffing recipe made in a pan my Greek Mother makes with rice gr beef chestnuts cinnamon walnuts?
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
';This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.';
Original recipe yield: 12 servings
PREP TIME 30 Min
COOK TIME 4 Hrs 15 Min
READY IN 4 Hrs 45 Min
INGREDIENTS
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).Looking for stuffing recipe made in a pan my Greek Mother makes with rice gr beef chestnuts cinnamon walnuts?
.5 glass white wine, or juice of a lemon
120 gr. pine nuts
270 gr. lean beef, minced
150 ml water
salt and black pepper
chicken liver and heart, rinsed and finely sliced
5 tablespoons chopped parsley
1 medium onion, finely sliced
1 piece cinnamon stick
45 gr. long-grain rice, rinsed
5 whole grains allspice
Put the pine nuts in a dry frying pan and roast them over a medium heat, shaking or stirring almost continuously for 3-4 minutes until they look nicely brown. Keep aside.
Sautee the minced meat, which should produce its own fat so there is no need to add more, and the giblets for a few minutes, breaking down any lumps. Add the onion and the spices and sautee for a further 3-4 minutes.
Pour over the wine or lemon juice and, when the steaming subsides, add the water. Season with salt and pepper, cover and simmer for 20 minutes. Remove from the heat, add the rice, pine nuts, parsley and mix well. Stuff the turkey and roast .
Kreplach
4 tablespoons vegetable oil
2 pounds lean ground beef
4 onions, chopped
salt and pepper to taste
1 pinch ground cinnamon (optional)
1/8 cup crushed walnuts
2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1 1/2 cups warm water
DIRECTIONS
In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.
In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.
On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.
Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.
go to your kroger store buy a 99 cent box of stove freaking top stuffing,then BAMMMMMM, it's done!loan
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
';This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.';
Original recipe yield: 12 servings
PREP TIME 30 Min
COOK TIME 4 Hrs 15 Min
READY IN 4 Hrs 45 Min
INGREDIENTS
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).Looking for stuffing recipe made in a pan my Greek Mother makes with rice gr beef chestnuts cinnamon walnuts?
.5 glass white wine, or juice of a lemon
120 gr. pine nuts
270 gr. lean beef, minced
150 ml water
salt and black pepper
chicken liver and heart, rinsed and finely sliced
5 tablespoons chopped parsley
1 medium onion, finely sliced
1 piece cinnamon stick
45 gr. long-grain rice, rinsed
5 whole grains allspice
Put the pine nuts in a dry frying pan and roast them over a medium heat, shaking or stirring almost continuously for 3-4 minutes until they look nicely brown. Keep aside.
Sautee the minced meat, which should produce its own fat so there is no need to add more, and the giblets for a few minutes, breaking down any lumps. Add the onion and the spices and sautee for a further 3-4 minutes.
Pour over the wine or lemon juice and, when the steaming subsides, add the water. Season with salt and pepper, cover and simmer for 20 minutes. Remove from the heat, add the rice, pine nuts, parsley and mix well. Stuff the turkey and roast .
Kreplach
4 tablespoons vegetable oil
2 pounds lean ground beef
4 onions, chopped
salt and pepper to taste
1 pinch ground cinnamon (optional)
1/8 cup crushed walnuts
2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1 1/2 cups warm water
DIRECTIONS
In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.
In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.
On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.
Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.
go to your kroger store buy a 99 cent box of stove freaking top stuffing,then BAMMMMMM, it's done!
I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Cornbread stuffing
http://allrecipes.com/Recipe/Cornbread-D鈥?/a>I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Long grain wild rice (prepared), fresh baby spinach, feta cheese, finely diced shallot, salt and black pepper to taste. Put this mixture in the turkey for the last 30 minutes of baking.I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Buy a bag of stuffing mix that is the bread part and follow the recipe fairly close. We don't put eggs in it.
We add a lot more celery (yum mm) It tastes best with chicken bullion instead of water. You can put in more or less onions.
In other word it doesn't mater much about what you put it in.
The amount of liquid you put in is the most important factor to get the constancy right. Then again if you like it dryer put less in and if you like more................ I'm sure you get the idea.
Holiday Vegetable Stuffing
From: Campbell's Kitchen
Prep/Cook: 25 minutes
Serves: 8
Ingredients:
2 tbsp. butter OR margarine
2 cups sliced mushrooms
2 medium carrots, chopped
1 medium onion, chopped
1 3/4 cups Swanson庐 Vegetable Broth (regular or Certified Organic)
1 can (8 oz.) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm庐 Herb Seasoned Stuffing
Directions:
HEAT butter in saucepot. Add mushrooms, carrots and onion and cook until tender.
ADD broth, chestnuts and spinach. Heat to a boil. Stir in stuffing. Mix lightly.
paxo??
Why not just buy a packet of sage and onion stuffing from a supermarket.
Lovely! And easy to do!
Good luck. Try foodnetwork.com
buy stuffing mix, not instant stove top, boil onions, butter, celery , a little garlic, , add chicken broth, and believe or not, pork saugage, just a little, adds flavor, put in a casserole disk , bake for 45 min, just read the directions,
http://allrecipes.com/Recipe/Cornbread-D鈥?/a>I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Long grain wild rice (prepared), fresh baby spinach, feta cheese, finely diced shallot, salt and black pepper to taste. Put this mixture in the turkey for the last 30 minutes of baking.I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Buy a bag of stuffing mix that is the bread part and follow the recipe fairly close. We don't put eggs in it.
We add a lot more celery (yum mm) It tastes best with chicken bullion instead of water. You can put in more or less onions.
In other word it doesn't mater much about what you put it in.
The amount of liquid you put in is the most important factor to get the constancy right. Then again if you like it dryer put less in and if you like more................ I'm sure you get the idea.
Holiday Vegetable Stuffing
From: Campbell's Kitchen
Prep/Cook: 25 minutes
Serves: 8
Ingredients:
2 tbsp. butter OR margarine
2 cups sliced mushrooms
2 medium carrots, chopped
1 medium onion, chopped
1 3/4 cups Swanson庐 Vegetable Broth (regular or Certified Organic)
1 can (8 oz.) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm庐 Herb Seasoned Stuffing
Directions:
HEAT butter in saucepot. Add mushrooms, carrots and onion and cook until tender.
ADD broth, chestnuts and spinach. Heat to a boil. Stir in stuffing. Mix lightly.
paxo??
Why not just buy a packet of sage and onion stuffing from a supermarket.
Lovely! And easy to do!
Good luck. Try foodnetwork.com
buy stuffing mix, not instant stove top, boil onions, butter, celery , a little garlic, , add chicken broth, and believe or not, pork saugage, just a little, adds flavor, put in a casserole disk , bake for 45 min, just read the directions,
Does anyone have a simple stuffing recipe for thanksgiving?
If you're talking stuffing it's gotta be in the bird, Yes it's not ';simple'; but so totally worth it. 1st buy a good loaf of bread any type will work but I think a country white or buttermilk works best. Cut sliced bread into small cubes put on a cookie sheet and put in oven at @ 350 degrees until all cubes are dry and crisp. Next saute in butter 1 lb. to 1 1/2 lb. of chicken livers yes chicken livers, trust me now, until cooked through. Do not over cook, remove from pan and add 1 1/2 cups each fine chopped celery and onion saute until slightly transparent. In a large bowl combine dried bread cubes, chicken livers chopped fine, celery and onion mixture, approx. 2 tsp. salt (more or less you know how salty you like it) approx. 1 1/2 tbsp. poultry seasoning. Mix well, you might as well use your hands because the next step is stuffing the bird. Prepare the inside of turkey (after you soaked it in salt water for an hour) with a sprinkling of salt, fill bird with stuffing mixture, really pack it, and close with a lacing kit found at most supermarkets. Also fill neck area with stuffing and close this area too. I personally use thick cotton thread and a large leatherman's needle and sew it shut (like Dr. Frankenstein). If you don't tell people about the chicken liver they will swear it's the best stuffing they ever had. If you absolutely can't stuff the bird I have had some success with extra stuffing putting it in a glass pan and pouring a cup or two of stock or canned chicken stock over it and cover with foil make vent holes and bake at 350 for 25 to 35 minutes. Don't forget to baste your bird while cooking with stock. What's stock? It's the contents of that plastic bag you normally through away from inside your bird. To a six quart stock pot (hence the name';stock pot';) add the neck, heart, kidneys, and liver of your turkey along with a quartered onion, the base of the celery stalk, salt, and a tsp. of poultry spice cover with water and put on a back burner on low heat. This should be the 1st thing you do Thanksgiving morning! It serves as basting liquid for the bird and use it to make your gravy too. If you're one of those people whose Mother's made them eat liver I understand you can subsitute Italian sausage or diced chicken but you're all grown up now try the chicken liver you will be converted. You can use this basic recipe and cut corners if you want, just buy the bread cubes already dried in a package. Use canned stock you can buy prechopped celery and onion too.Does anyone have a simple stuffing recipe for thanksgiving?
Tyler Florence has an easy one, even on video , on food network.Does anyone have a simple stuffing recipe for thanksgiving?
This is a very moist stuffing... and easy. It was featured in a cooking magazine a few years ago, and now it's my family's favorite. We have it during the holidays but during the year, too.
Wild Rice Stuffing
4 C water
1 pkg ( 6 oz) long grain and wild rice
1 stalk celery, chopped
1 small onion, chopped
1/2 C. melted butter
2 %26amp; 1/2 C. Stuffing Mix, crushed
1%26amp; 1/2 C canned chicken broth
Prepare rice according to directions
In butter, saute the celery and onion ... add to the rice.
Stir the stuffing and broth into the rice mixture. Mix well.
Spoon into an ungreased 1 %26amp; 1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes
My Mom's is the best!!... fresh loaf of white bread... poultry seasoning, fresh onion and raisins... tear up the bread, sprinkle the seasoning, mix in chopped onion and however many raisins, then use milk to moisten before stuffing the turkey... its the best ever!!
THIS DOES NOT GET COOKED INSIDE THE TURKEY
3/4 c. each diced onion %26amp; celery
4 tbs butter or margarine
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 bag seasoned stuffing cubes
chicken broth (enough for entire package of stuffing)
2 eggs, well beaten
Preheat oven to 375 degrees. Spray glass 13x9 pan with cooking spray, set aside.
Melt butter in a large skillet, add onions, celery %26amp; seasonings. Saute over med-low heat until veggies are soft %26amp; slightly browned, about 10 minutes.
Place stuffing cubes in large bowl, add beaten eggs %26amp; broth. Stir to combine.
Pour into prepared baking pan. Sprinkle w/paprika (optional). Bake 30 minutes or until set %26amp; top is brown %26amp; crispy.
turkey stuffing
1/4 c onions ,small dice ,1/4 c celery,small dice ,1/4 c carrots,shredded ,3 tblsps real butter,4 c fresh bread cubes,1 tsp pepper,1/4 tsp bells seasoning ,1 c turkey stock,salt to taste
saute onion ,celery and carrots in the butter untill soft . combine the vegtable mixture with the bread cubes,pepper,bells seasoning in a large mixing bowl. stir in stock untill well moistened . bake in greased ,covered shallow casserole at 325 . bake 35 to 45 min . take the cover off for last 5 min to brown. taste for salt and serve .
My mother-in-law is a terrific cook, however one Thanksgiving or Christmas meal she made a stuffed turkey and the stuffing was AWESOME ! She later then told me it was simply STOVE TOP stuffing mix that she added some onions, chicken stock, mushrooms and ground sausage to ! It was super easy and EVERYONE raved ! Is that simple enough ! You can use the cornbread stuffing and add dried cranberries and orange zest... For something ';different';... Good luck
Get Bob Evans savory sage sausage. Crumble and fry with onion and sliced fresh mushrooms. Pour off grease.
Add this mixture to cubed stuffing (buy in bread aisle), along with chicken broth, and a good, coarsely-ground pepper. Mixture should be pretty wet. You can use the directions on the package to tell how much broth.
Pour into glass dish sprayed with Pam. Bake.
This dressing can also be put into the turkey, but it's so dangerous in terms of food-poisoning, that I never do that any more.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.
Get Stove Top stuffing and follow the direections - I do this now instead of stuffing the bird.
Buy the bags of stuffing cubes with onion and sage already in it.
Add onions, celery, salt, pepper, poultry seasoning, 1 stick of butter and chicken broth, Add as much broth to it to make it as moist as you would like it. I use this for stuffing my turkey or you can make a casserole in the oven.
Tyler Florence has an easy one, even on video , on food network.Does anyone have a simple stuffing recipe for thanksgiving?
This is a very moist stuffing... and easy. It was featured in a cooking magazine a few years ago, and now it's my family's favorite. We have it during the holidays but during the year, too.
Wild Rice Stuffing
4 C water
1 pkg ( 6 oz) long grain and wild rice
1 stalk celery, chopped
1 small onion, chopped
1/2 C. melted butter
2 %26amp; 1/2 C. Stuffing Mix, crushed
1%26amp; 1/2 C canned chicken broth
Prepare rice according to directions
In butter, saute the celery and onion ... add to the rice.
Stir the stuffing and broth into the rice mixture. Mix well.
Spoon into an ungreased 1 %26amp; 1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes
My Mom's is the best!!... fresh loaf of white bread... poultry seasoning, fresh onion and raisins... tear up the bread, sprinkle the seasoning, mix in chopped onion and however many raisins, then use milk to moisten before stuffing the turkey... its the best ever!!
THIS DOES NOT GET COOKED INSIDE THE TURKEY
3/4 c. each diced onion %26amp; celery
4 tbs butter or margarine
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 bag seasoned stuffing cubes
chicken broth (enough for entire package of stuffing)
2 eggs, well beaten
Preheat oven to 375 degrees. Spray glass 13x9 pan with cooking spray, set aside.
Melt butter in a large skillet, add onions, celery %26amp; seasonings. Saute over med-low heat until veggies are soft %26amp; slightly browned, about 10 minutes.
Place stuffing cubes in large bowl, add beaten eggs %26amp; broth. Stir to combine.
Pour into prepared baking pan. Sprinkle w/paprika (optional). Bake 30 minutes or until set %26amp; top is brown %26amp; crispy.
turkey stuffing
1/4 c onions ,small dice ,1/4 c celery,small dice ,1/4 c carrots,shredded ,3 tblsps real butter,4 c fresh bread cubes,1 tsp pepper,1/4 tsp bells seasoning ,1 c turkey stock,salt to taste
saute onion ,celery and carrots in the butter untill soft . combine the vegtable mixture with the bread cubes,pepper,bells seasoning in a large mixing bowl. stir in stock untill well moistened . bake in greased ,covered shallow casserole at 325 . bake 35 to 45 min . take the cover off for last 5 min to brown. taste for salt and serve .
My mother-in-law is a terrific cook, however one Thanksgiving or Christmas meal she made a stuffed turkey and the stuffing was AWESOME ! She later then told me it was simply STOVE TOP stuffing mix that she added some onions, chicken stock, mushrooms and ground sausage to ! It was super easy and EVERYONE raved ! Is that simple enough ! You can use the cornbread stuffing and add dried cranberries and orange zest... For something ';different';... Good luck
Get Bob Evans savory sage sausage. Crumble and fry with onion and sliced fresh mushrooms. Pour off grease.
Add this mixture to cubed stuffing (buy in bread aisle), along with chicken broth, and a good, coarsely-ground pepper. Mixture should be pretty wet. You can use the directions on the package to tell how much broth.
Pour into glass dish sprayed with Pam. Bake.
This dressing can also be put into the turkey, but it's so dangerous in terms of food-poisoning, that I never do that any more.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.
Get Stove Top stuffing and follow the direections - I do this now instead of stuffing the bird.
Buy the bags of stuffing cubes with onion and sage already in it.
Add onions, celery, salt, pepper, poultry seasoning, 1 stick of butter and chicken broth, Add as much broth to it to make it as moist as you would like it. I use this for stuffing my turkey or you can make a casserole in the oven.
What is a easy, basic Stuffing recipe?
Here are 2 recipes that I like %26amp; my family does also.
Sausage, apple,cranberry stuffing------VERY good!!
INGREDIENTS
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Stuffing
INGREDIENTS
1 1/2 pounds ground sage pork sausage
4 onions, chopped
2 stalks celery, chopped
6 cups crumbled cornbread
6 cups cubed soft white bread
1 cup chicken broth
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1 teaspoon steak sauce
1 tablespoon salt
DIRECTIONS
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings.
In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.What is a easy, basic Stuffing recipe?
Sausage Stuffing.... delicious and complements the turkey well . Not difficult at all.
3/4 lb. Jimmy Dean sausage
3/4 C. chopped onion
1/2 C. EACH chopped green pepper and celery
1/2 C. melted butter
2 eggs
1 tsp. poultry seasoning
5 C. white bread toast cubes
5 C. crumbled cooked cornbread
1 1/2 C. warm chicken broth
Cook sausage until brown, drain but reserve 2 T. dripping. Set aside
In the same skillet, saute the onion, celery, and green pepper with the butter.
Beat the eggs with a fork. Stir in seasoning.
Add torn bread toast cubes and crumbled cornbread. Toss until well coated.
Add sausage and reserved drippings and vegetables.
Add broth and mix well. Bake covered at 325 for 45 min.What is a easy, basic Stuffing recipe?
buy that bag of stuffing and mix it with water and follow instructions
Buy a stove top style. To make it your own, use turkey broth, from boiling the neck and giblets, instead of water, use butter, not margarine for a richer taste, and for moisture, if you put it in the oven, add a diced red apple.
stove top stuffing.
or if you want homemade stuffing, go to this site and they literally have tons of easy stuffing recipes that i'm sure you will love....all for free!
www.recipezaar.com
Turkey Stuffing:
鈥?br>
Ingredients:
5 cups firm white bread, cut into 1 inch cubes鈥?br>
1/2 cup milk鈥?br>
1/4 to 1/2 cup butter鈥?br>
1/4 pound kielbasa, small dice鈥?br>
2 cups onions, diced鈥?br>
3/4 cups celery, diced
鈥? 1/2 cups mushrooms, large dice鈥?br>
1/4 cup port wine鈥?br>
1 large clove garlic, minced
鈥?/4 cup fresh parsley, minced
鈥? teaspoons fresh thyme, minced or 3/4 teaspoon dried
鈥?/4 teaspoon dried sage, rubbed to powder鈥?br>
1/4 teaspoon nutmeg, freshly grated鈥?br>
1/4 cup raisins鈥?br>
1/4 cup dried apricots, small dice鈥?br>
1/2 cup pecans, broken in pieces鈥?br>
1 pound chestnuts, roasted and peeled
1 large egg, lightly beaten
Preparation:鈥⊿pread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.鈥ㄢ€∕elt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion and celery the same way. There should still be a generous film of fat in the pan, if not, add butter.鈥ㄢ€≧aise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. 鈥ㄢ€ˋdd seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.
stove top stuffing
Hi, good question with Thanksgiving right around the corner. I buy stuffing mix (it comes in a cellophane bag and looks like croutons, found in bread aisle). Pour stuffing mix in a large mixing bowl, add 5 raw eggs (for moisture), brown 1 lb. of ground sausage and add all contents of pan (including greese for flavor) to croutons and eggs in bowl, finely chop 4 sticks of celery and add to bowl, finely chop one medium size onion (if you like onions, leave out if you don't). Add 2 tsp. of poultry seasoning (found in spice aisle). Stir all together until well mixed. Stuff bird (turkey, or chicken), place any extra in baking dish cover with foil, and bake. Best of luck! And ';Happy Thanksgiving';
Here's a good one =)
http://www.foodnetwork.com/food/recipes/鈥?/a>
Have fun!
Sausage, apple,cranberry stuffing------VERY good!!
INGREDIENTS
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Stuffing
INGREDIENTS
1 1/2 pounds ground sage pork sausage
4 onions, chopped
2 stalks celery, chopped
6 cups crumbled cornbread
6 cups cubed soft white bread
1 cup chicken broth
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1 teaspoon steak sauce
1 tablespoon salt
DIRECTIONS
Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
Mix onions and celery into skillet, and cook in the pan drippings until browned. Drain remaining drippings.
In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, broth, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.What is a easy, basic Stuffing recipe?
Sausage Stuffing.... delicious and complements the turkey well . Not difficult at all.
3/4 lb. Jimmy Dean sausage
3/4 C. chopped onion
1/2 C. EACH chopped green pepper and celery
1/2 C. melted butter
2 eggs
1 tsp. poultry seasoning
5 C. white bread toast cubes
5 C. crumbled cooked cornbread
1 1/2 C. warm chicken broth
Cook sausage until brown, drain but reserve 2 T. dripping. Set aside
In the same skillet, saute the onion, celery, and green pepper with the butter.
Beat the eggs with a fork. Stir in seasoning.
Add torn bread toast cubes and crumbled cornbread. Toss until well coated.
Add sausage and reserved drippings and vegetables.
Add broth and mix well. Bake covered at 325 for 45 min.What is a easy, basic Stuffing recipe?
buy that bag of stuffing and mix it with water and follow instructions
Buy a stove top style. To make it your own, use turkey broth, from boiling the neck and giblets, instead of water, use butter, not margarine for a richer taste, and for moisture, if you put it in the oven, add a diced red apple.
stove top stuffing.
or if you want homemade stuffing, go to this site and they literally have tons of easy stuffing recipes that i'm sure you will love....all for free!
www.recipezaar.com
Turkey Stuffing:
鈥?br>
Ingredients:
5 cups firm white bread, cut into 1 inch cubes鈥?br>
1/2 cup milk鈥?br>
1/4 to 1/2 cup butter鈥?br>
1/4 pound kielbasa, small dice鈥?br>
2 cups onions, diced鈥?br>
3/4 cups celery, diced
鈥? 1/2 cups mushrooms, large dice鈥?br>
1/4 cup port wine鈥?br>
1 large clove garlic, minced
鈥?/4 cup fresh parsley, minced
鈥? teaspoons fresh thyme, minced or 3/4 teaspoon dried
鈥?/4 teaspoon dried sage, rubbed to powder鈥?br>
1/4 teaspoon nutmeg, freshly grated鈥?br>
1/4 cup raisins鈥?br>
1/4 cup dried apricots, small dice鈥?br>
1/2 cup pecans, broken in pieces鈥?br>
1 pound chestnuts, roasted and peeled
1 large egg, lightly beaten
Preparation:鈥⊿pread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.鈥ㄢ€∕elt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion and celery the same way. There should still be a generous film of fat in the pan, if not, add butter.鈥ㄢ€≧aise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. 鈥ㄢ€ˋdd seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.
stove top stuffing
Hi, good question with Thanksgiving right around the corner. I buy stuffing mix (it comes in a cellophane bag and looks like croutons, found in bread aisle). Pour stuffing mix in a large mixing bowl, add 5 raw eggs (for moisture), brown 1 lb. of ground sausage and add all contents of pan (including greese for flavor) to croutons and eggs in bowl, finely chop 4 sticks of celery and add to bowl, finely chop one medium size onion (if you like onions, leave out if you don't). Add 2 tsp. of poultry seasoning (found in spice aisle). Stir all together until well mixed. Stuff bird (turkey, or chicken), place any extra in baking dish cover with foil, and bake. Best of luck! And ';Happy Thanksgiving';
Here's a good one =)
http://www.foodnetwork.com/food/recipes/鈥?/a>
Have fun!
Who has the best cornbread stuffing recipe?
what is your recipes ingredients?Who has the best cornbread stuffing recipe?
Paula Deen has the best!!!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Southern Cornbread Stuffing Recipe courtesy Paula Deen
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servingsWho has the best cornbread stuffing recipe?
I have the best, but I can't share its a family recipe. Sorry!
Emeril does. I've tried one of his recipes from a few years ago and OMG!!!
Cornbread stuffing
INGREDIENTS
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed vegetables with the bread mixture.
Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10'; x 15';. Bake for 20 to 30 minutes.
Oyster Cornbread Stuffing
INGREDIENTS:
2 cups chopped onion
3 cups chopped celery
1 cup butter or margarine
1 pint oysters in liquid, drained %26amp; chopped (reserve liquid)
4 cups herb-seasoned stuffing cubes
4 cups cornbread crumbs
1 cup pecans, chopped
3 teaspoons sage
1 1/2 teaspoons thyme
salt and pepper, to taste
3 cans chicken broth or homemade
PREPARATION:
Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325掳 for 35 to 45 minutes. Remove foil and brown.
Paula Deen has the best!!!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Southern Cornbread Stuffing Recipe courtesy Paula Deen
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servingsWho has the best cornbread stuffing recipe?
I have the best, but I can't share its a family recipe. Sorry!
Emeril does. I've tried one of his recipes from a few years ago and OMG!!!
Cornbread stuffing
INGREDIENTS
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed vegetables with the bread mixture.
Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10'; x 15';. Bake for 20 to 30 minutes.
Oyster Cornbread Stuffing
INGREDIENTS:
2 cups chopped onion
3 cups chopped celery
1 cup butter or margarine
1 pint oysters in liquid, drained %26amp; chopped (reserve liquid)
4 cups herb-seasoned stuffing cubes
4 cups cornbread crumbs
1 cup pecans, chopped
3 teaspoons sage
1 1/2 teaspoons thyme
salt and pepper, to taste
3 cans chicken broth or homemade
PREPARATION:
Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325掳 for 35 to 45 minutes. Remove foil and brown.
We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, saut茅 chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. saut茅 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.
Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.
Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
The best stuffing is one with the least ingredients.
It is really difficult to screw this up. Proportions of the ingredients are really up to you.
Bread cubes, unseasoned. If you have bread or leftover hamburger buns, rolls, whatever, just put on a cookie sheet and bake at 200 until dried out. Break up dried bread pieces in VERY large container, and add canned chicken broth to moisten (but don't get it totally soggy or gluey.)
Chopped at least 1 onion and at least 6 stalks of celery, and saute in butter or margarine. Mix everything, including butter into bread cubes. Season to taste with poultry seasoning. You can buy this in a small tin in the spice section , and it is much more economical than buying all the spices individually..
Bake in casserole(s) at 350 for about 30-40 minutes.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
I'm not trying to make trouble. But, do you want to stuff a turkey, and then fry it? Or, are you looking for a recipe for dressing, to bake in the oven? I'm asking, because I've never heard of a deep fried turkey being stuffed. In any event, you will probably want to check out http://www.allrecipes.com which is essentially a database of recipes donated by millions of cooks, along with reviews of those recipes by cooks.
Copelands of New Orleans cajun fried turkey- www.copelandsatlanta.com I grew up on Bayou Des Familes and used to fry one every year but no more as I couldn't get close to the flavor Copelands cajun fried turkeys have. Just too convienent to order and have delivered to my doorstep for reheating now- It's not just that I'm getting old or lazy but I cant inject a recipe this great. Every guest I've ever introduced to Copelands fried turkey just rave about how fresh and WOW their holiday dinner was. Without compare Cest se Bon! and we do one every Thanksgiving and Christmas so save yourself the mess and expense...
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, saut茅 chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. saut茅 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.
Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.
Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
The best stuffing is one with the least ingredients.
It is really difficult to screw this up. Proportions of the ingredients are really up to you.
Bread cubes, unseasoned. If you have bread or leftover hamburger buns, rolls, whatever, just put on a cookie sheet and bake at 200 until dried out. Break up dried bread pieces in VERY large container, and add canned chicken broth to moisten (but don't get it totally soggy or gluey.)
Chopped at least 1 onion and at least 6 stalks of celery, and saute in butter or margarine. Mix everything, including butter into bread cubes. Season to taste with poultry seasoning. You can buy this in a small tin in the spice section , and it is much more economical than buying all the spices individually..
Bake in casserole(s) at 350 for about 30-40 minutes.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
I'm not trying to make trouble. But, do you want to stuff a turkey, and then fry it? Or, are you looking for a recipe for dressing, to bake in the oven? I'm asking, because I've never heard of a deep fried turkey being stuffed. In any event, you will probably want to check out http://www.allrecipes.com which is essentially a database of recipes donated by millions of cooks, along with reviews of those recipes by cooks.
Copelands of New Orleans cajun fried turkey- www.copelandsatlanta.com I grew up on Bayou Des Familes and used to fry one every year but no more as I couldn't get close to the flavor Copelands cajun fried turkeys have. Just too convienent to order and have delivered to my doorstep for reheating now- It's not just that I'm getting old or lazy but I cant inject a recipe this great. Every guest I've ever introduced to Copelands fried turkey just rave about how fresh and WOW their holiday dinner was. Without compare Cest se Bon! and we do one every Thanksgiving and Christmas so save yourself the mess and expense...
Would you sheare your best dressing/stuffing recipe please?
Cornbread And Bacon Stuffing
Ingredients
3 c cornbread
6 bread slices
6 bacon slices
1 c onion
2 eggs
1 ts poultry seasoning
1/4 ts salt
1 c chicken broth
Instructions
Preheat oven to 350 degrees if cooking stuffing alone. Coarsely crumble enough cornbread to make 3 cups. Toast bread slices and cut into cubes. In a skillet, cook bacon until crisp; crumble and set aside. Cook onion in the bacon drippings until tender but not brown. In mixing bowl, combine eggs, bacon, onion, poultry seasoning and salt. Add cornbread and bread cubes; toss lightly until well mixed. Add enough chicken broth to moisten; toss gently to mix. Bake uncovered in an ungreased 1 1/2-quart casserole for about 30 minutes. Or use to stuff 8 lb. turkey.Would you sheare your best dressing/stuffing recipe please?
Thank you so much. I will try this!!! Report Abuse
Would you sheare your best dressing/stuffing recipe please?
There are no set amounts for this, but we always had it and I love it.
Put some raisins (maybe a cup) in a pan with about 2 inches of water over the tops of them. Bring the water to boil, shut it off and cover. You do this to plump the raisin back up. The longer you let them sit the plumper they will become. I don't know why they just never used grapes, but there ya go...
Brown hamburger with onions, green peppers, and celery diced into it then drain off the excess fat.
In a big kettle make some rice according to directions. Add a can of diced carrots, a can of diced tomatoes, the hamburger and the raisins when they are plumped up. Mix. Salt and pepper to taste.
You can stuff the bird with it or use it as a side dish.
You can add pieces of turkey to it the next day so it's a casserole.
You can adjust the ingredients up or down depending on what you prefer. I use a lot of raisins because they're sweet and I like them.
Take a 1 pound loaf of French bread and cube it up. Let dry overnight on a sheet pan (or you can dry them out a little in a slow oven). Saute 1 chopped red onion, 1/3 of a bunch of celery chopped, 1 8 oz. pkg sliced mushrooms (I like baby bellas), and a heaping Tbsp or two of minced garlic, all in a stick of butter.
Add some dried sage and rosemary, saute until soft. Near the end, add fresh chopped sage.
Toss all that with the bread cubes in a large bowl. Drizzle in 1-3 cups of chicken stock depending on the consistency you want. Put it all in a buttered or sprayed casserole dish and bake at 350 for about 30-45 minutes. Check on it every 15 minutes to see if it needs more stock.
It's simple, but I don't like fancy stuff in my stuffing. This is like my grandma used to make. Enjoy!
Sausage
Pine nuts (toasted)
celery
carrott
onion (all veg chopped fine)
fresh or dry sage
dry thyme
salt and pepper
cubed toasted bread slices
chicken stock.
Fry sausage out of casing and remove from pan
drain grease from pan and disgard
toast pine nuts in a seperate dry pan
toast and cube bread slices
reheat pan and saute vegetables in butter and spices
mix all together
moisten mixture with stock until soft and fluffy
stuff bird, cook according to stuffed bird times and instructions and enjoy!
You can also use fresh roasted or jar chestnuts...loan
Ingredients
3 c cornbread
6 bread slices
6 bacon slices
1 c onion
2 eggs
1 ts poultry seasoning
1/4 ts salt
1 c chicken broth
Instructions
Preheat oven to 350 degrees if cooking stuffing alone. Coarsely crumble enough cornbread to make 3 cups. Toast bread slices and cut into cubes. In a skillet, cook bacon until crisp; crumble and set aside. Cook onion in the bacon drippings until tender but not brown. In mixing bowl, combine eggs, bacon, onion, poultry seasoning and salt. Add cornbread and bread cubes; toss lightly until well mixed. Add enough chicken broth to moisten; toss gently to mix. Bake uncovered in an ungreased 1 1/2-quart casserole for about 30 minutes. Or use to stuff 8 lb. turkey.Would you sheare your best dressing/stuffing recipe please?
Thank you so much. I will try this!!! Report Abuse
Would you sheare your best dressing/stuffing recipe please?
There are no set amounts for this, but we always had it and I love it.
Put some raisins (maybe a cup) in a pan with about 2 inches of water over the tops of them. Bring the water to boil, shut it off and cover. You do this to plump the raisin back up. The longer you let them sit the plumper they will become. I don't know why they just never used grapes, but there ya go...
Brown hamburger with onions, green peppers, and celery diced into it then drain off the excess fat.
In a big kettle make some rice according to directions. Add a can of diced carrots, a can of diced tomatoes, the hamburger and the raisins when they are plumped up. Mix. Salt and pepper to taste.
You can stuff the bird with it or use it as a side dish.
You can add pieces of turkey to it the next day so it's a casserole.
You can adjust the ingredients up or down depending on what you prefer. I use a lot of raisins because they're sweet and I like them.
Take a 1 pound loaf of French bread and cube it up. Let dry overnight on a sheet pan (or you can dry them out a little in a slow oven). Saute 1 chopped red onion, 1/3 of a bunch of celery chopped, 1 8 oz. pkg sliced mushrooms (I like baby bellas), and a heaping Tbsp or two of minced garlic, all in a stick of butter.
Add some dried sage and rosemary, saute until soft. Near the end, add fresh chopped sage.
Toss all that with the bread cubes in a large bowl. Drizzle in 1-3 cups of chicken stock depending on the consistency you want. Put it all in a buttered or sprayed casserole dish and bake at 350 for about 30-45 minutes. Check on it every 15 minutes to see if it needs more stock.
It's simple, but I don't like fancy stuff in my stuffing. This is like my grandma used to make. Enjoy!
Sausage
Pine nuts (toasted)
celery
carrott
onion (all veg chopped fine)
fresh or dry sage
dry thyme
salt and pepper
cubed toasted bread slices
chicken stock.
Fry sausage out of casing and remove from pan
drain grease from pan and disgard
toast pine nuts in a seperate dry pan
toast and cube bread slices
reheat pan and saute vegetables in butter and spices
mix all together
moisten mixture with stock until soft and fluffy
stuff bird, cook according to stuffed bird times and instructions and enjoy!
You can also use fresh roasted or jar chestnuts...
In need of a good stuffing recipe. Anyone have one to share?
Myself and my boyfriend are cooking Thanksgiving dinner for my family and we are looking for a good stuffing recipe. We won't stuff the bird to cook it and it needs to be a recipe that isn't too heavy on the sage. Thanks for your ideas!In need of a good stuffing recipe. Anyone have one to share?
I have a good recipe
1 loaf of bread (preferably an italian style loaf that isnt cut up)
3 stalks of celery
1 large onion chopped
1 cloved of garlic minced
6 cups of chicken broth
1/4 cup of oil
3 eggs (beaten)
1 tspn of salt
1 tspn of pepper
combine the oil, garlic, onion, celery in frying pan and sautee until the vegetables are soft but not brown (fry over medium heat for about 7 min). Remove from stove once done.
in a sperate bowl cut up the bread into smal pieces and cover with the chicken soup broth and let sit for about 5 min.
removed all the excess broth from the bread and combine all of the ingredients together including the fried onion mixture with the oil and the eggs.
Bake in the oven with or without your turkey. If you are not cooking it with turket bake in oven at 375 for about 30 min. Its soooooooo tastyIn need of a good stuffing recipe. Anyone have one to share?
you can also substitute 1/2 cup of the chicken broth with 1/2 cup of butter, either way it tastes really good!!! Report Abuse
Sausage, Dried Cranberry %26amp; Apple Stuffing- This is excellent try it sometime :)
Ingredients
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Here's mine - sorry I dont have exact measurements:
Chop up 2 or 3 stalks of celery
Chop up about 1/2 a large spanish onion
Fry onion and celery in about a 1/4 cup of marjorine until just soft
To a large bowl add:
3 or 4 slices of brown bread torn into pieces (about the size of a quarter) and 3 or 4 slices of white bread torn into pieces
Season the bread with salt, pepper, dry sage, thyme (dry or fresh)
Add celery/onion mixture to bread and mix well - be sure to get all the melted marjorine in the bowl too
That's it - Stuff the bird. I also reserve the end piece of the bread to cover the hole where the stuffing is exposed. This just protects it a bit from getting dry on the outside edge.
http://allrecipes.com/Recipe/Grandma-Winnies-Turkey-Stuffing/Detail.aspx
Last year, I was making the turkey for the family get together (my first time ^_^) Everyone is really picky in my family so I was really scared about the stuffing, I tried this and everyone LOVED it, even the pickiest eaters. There were no left overs :O
Anyway, enjoy!
veronica replied with a good recipe. I don't like fruit of any sort in my stuffing. I've seen people put clam or oyster in it as well. When I make mine, I'll either use stove top or homemade, but I put pine nuts in mine. I love it. I made it for my friend one nite with a chicken roaster and he really liked it. Give it a whirl with the pine nuts.
This is my favorite stuffing recipe and you can choose your own herbs:
I have a good recipe
1 loaf of bread (preferably an italian style loaf that isnt cut up)
3 stalks of celery
1 large onion chopped
1 cloved of garlic minced
6 cups of chicken broth
1/4 cup of oil
3 eggs (beaten)
1 tspn of salt
1 tspn of pepper
combine the oil, garlic, onion, celery in frying pan and sautee until the vegetables are soft but not brown (fry over medium heat for about 7 min). Remove from stove once done.
in a sperate bowl cut up the bread into smal pieces and cover with the chicken soup broth and let sit for about 5 min.
removed all the excess broth from the bread and combine all of the ingredients together including the fried onion mixture with the oil and the eggs.
Bake in the oven with or without your turkey. If you are not cooking it with turket bake in oven at 375 for about 30 min. Its soooooooo tastyIn need of a good stuffing recipe. Anyone have one to share?
you can also substitute 1/2 cup of the chicken broth with 1/2 cup of butter, either way it tastes really good!!! Report Abuse
Sausage, Dried Cranberry %26amp; Apple Stuffing- This is excellent try it sometime :)
Ingredients
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Here's mine - sorry I dont have exact measurements:
Chop up 2 or 3 stalks of celery
Chop up about 1/2 a large spanish onion
Fry onion and celery in about a 1/4 cup of marjorine until just soft
To a large bowl add:
3 or 4 slices of brown bread torn into pieces (about the size of a quarter) and 3 or 4 slices of white bread torn into pieces
Season the bread with salt, pepper, dry sage, thyme (dry or fresh)
Add celery/onion mixture to bread and mix well - be sure to get all the melted marjorine in the bowl too
That's it - Stuff the bird. I also reserve the end piece of the bread to cover the hole where the stuffing is exposed. This just protects it a bit from getting dry on the outside edge.
http://allrecipes.com/Recipe/Grandma-Winnies-Turkey-Stuffing/Detail.aspx
Last year, I was making the turkey for the family get together (my first time ^_^) Everyone is really picky in my family so I was really scared about the stuffing, I tried this and everyone LOVED it, even the pickiest eaters. There were no left overs :O
Anyway, enjoy!
veronica replied with a good recipe. I don't like fruit of any sort in my stuffing. I've seen people put clam or oyster in it as well. When I make mine, I'll either use stove top or homemade, but I put pine nuts in mine. I love it. I made it for my friend one nite with a chicken roaster and he really liked it. Give it a whirl with the pine nuts.
This is my favorite stuffing recipe and you can choose your own herbs:
Best Turkey stuffing recipe? Something different?
Hi Guys - Please give me some Turkey stuffing recipes? Anything will do..Best Turkey stuffing recipe? Something different?
Pork %26amp; Herbed Apple Stuffing.....yummy! Here is the recipe:
http://www.gourmet-food-revolution.com/s鈥?/a>Best Turkey stuffing recipe? Something different?
Apricot and Walnut Brown Rice Stuffing
Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.
Serves 4
Preparation Total: 45
Ingredients:
1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth
Preparation:
Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,
20-25 minutes. (Stuffing may be baked inside poultry.)
Oyster Stuffing
Makes enough stuffing for a 14 pound turkey
Ingredients:
1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice
Preparation:
Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.
In a saut茅 pan melt the butter and saut茅 the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.
Put the dried bread into a large bowl and add the saut茅ed vegetables and the reserved oyster liquid. Stir to blend.
Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.
If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.
Turkey with Southwest Stuffing
Makes 8 to 10 servings
Ingredients:
10 to 12 pound turkey
butter, melted
Southwest Stuffing:
1 cup butter, melted
1 cup chayote squash, chopped
4 jalape帽o peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped
Preparation:
Southwest Stuffing:
In a 10 inch pan, melt the butter. Saut茅 chayote, jalape帽o, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.
Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.
Pork %26amp; Herbed Apple Stuffing.....yummy! Here is the recipe:
http://www.gourmet-food-revolution.com/s鈥?/a>Best Turkey stuffing recipe? Something different?
Apricot and Walnut Brown Rice Stuffing
Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.
Serves 4
Preparation Total: 45
Ingredients:
1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth
Preparation:
Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,
20-25 minutes. (Stuffing may be baked inside poultry.)
Oyster Stuffing
Makes enough stuffing for a 14 pound turkey
Ingredients:
1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice
Preparation:
Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.
In a saut茅 pan melt the butter and saut茅 the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.
Put the dried bread into a large bowl and add the saut茅ed vegetables and the reserved oyster liquid. Stir to blend.
Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.
If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.
Turkey with Southwest Stuffing
Makes 8 to 10 servings
Ingredients:
10 to 12 pound turkey
butter, melted
Southwest Stuffing:
1 cup butter, melted
1 cup chayote squash, chopped
4 jalape帽o peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped
Preparation:
Southwest Stuffing:
In a 10 inch pan, melt the butter. Saut茅 chayote, jalape帽o, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.
Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.
I've been searching for a turkey stuffing recipe that's both fairly easy AND tasty. Got any ideas?
I'd like one with less than 100 ingredients in it :o)I've been searching for a turkey stuffing recipe that's both fairly easy AND tasty. Got any ideas?
Here is our family recipe and we call it dressing not stuffing here in the south. I will give you the ingredients for 4 servings and you can double or triple it depending on how many people you are feeding. This is the best ever:
One pan of cooked cornbread
2-3 slices stale bread
4-5 stalks celery chopped
small onion chopped
bunch green onions chopped with green tops
Strong chicken broth (you can used canned, but it will not be as good as making your own stock by boiling a whole chicken)
Put all ingredients in a large bowl and add chicken broth one cup at a time. Mash with a potato masher until the dressing is the consistency you want. We like it juicy, some people like it dry like cornbread. Add salt and pepper to taste. If you use canned broth be careful with the salt.
Some tips for making it the best:
Use the drippings from the turkey (use a baster to suck out the juices in the pan while the turkey is cooking) as some of your liquid to make a very rich broth.
Boil the celery and onions for a few minutes in a cup of broth to made them less crunchy and add all to the bowl.
My mother likes to add boiled eggs to the dressing at the end, but I take some out before she puts them in because I hate boiled eggs, so it is a matter of choice. If you want to use boiled eggs, use about 3 chopped.
Remember the richer and tastier the broth, the better the dressing.
We do not stuff the dressing into the turkey, but put in a big pan and bake it for about 30 minutes until it is bubbly. You get more that way.
By the way, we use 4 pans of cornbread cooked in a big iron skillet from scratch by my mother, but you can use cornbread mix and use 2 packages for this recipe.
Happy Thanksgiving !!!!I've been searching for a turkey stuffing recipe that's both fairly easy AND tasty. Got any ideas?
This is a recipe I use for chicken but should adapt just as well for turkey. I would guess triple the amounts to stuff an average bird. I use kumara which is a New Zealand sweet potato
1 sweet potato
2 rashers bacon
1 onion
1 egg
cook and mash potato using only some butter to mash. Sautee the chopped bacon and chopped onion. Add to the potato. When cool, add beaten egg to bind. Stuff your bird and your done
This one is kinda easy..but sooooooooo good!
OLD FASHIONED STUFFING
INGREDIENTS
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
DIRECTIONS
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
simmer turkey neck, liver and gizzard in about 6 cups of water. after it simmers about 15 min add 3 stalks of celery minced and one med onion chopped. simmer an additional 15 min and add 2 cups of raisons. Simmer approx 10 min. remove neck , liver and gizzards . In a large bowl beat 2 eggs well. cut one stick of butter into bowl and add 1 bag crushed or cubed herb or sage seasoned bread crumbs. mix to coat crumbs with egg. Poor reserved cooking liquid with onions celery and raisons into bowl and mix well add i-2 tbls of sugar and cont to stir. season to taste with salt, pepper, and optional poultry or sage seasoning. Pour dressing into greased pan. Bake at 350 degrees for approx. 45 min to 1 hour covered. Stir at intervals. May add additional canned chicken broth or turkey drippings to dressing at intervals.
I occ add chicken boullion cubes to liquid as i simmer.
Because this is cooked outside of the bird it is called dressing. May also be baked around the bird toward the end of the cooking process.
Hey, try Cooks.com, they have awesome recipes there!
Check out these stuffing recipes:
Here is our family recipe and we call it dressing not stuffing here in the south. I will give you the ingredients for 4 servings and you can double or triple it depending on how many people you are feeding. This is the best ever:
One pan of cooked cornbread
2-3 slices stale bread
4-5 stalks celery chopped
small onion chopped
bunch green onions chopped with green tops
Strong chicken broth (you can used canned, but it will not be as good as making your own stock by boiling a whole chicken)
Put all ingredients in a large bowl and add chicken broth one cup at a time. Mash with a potato masher until the dressing is the consistency you want. We like it juicy, some people like it dry like cornbread. Add salt and pepper to taste. If you use canned broth be careful with the salt.
Some tips for making it the best:
Use the drippings from the turkey (use a baster to suck out the juices in the pan while the turkey is cooking) as some of your liquid to make a very rich broth.
Boil the celery and onions for a few minutes in a cup of broth to made them less crunchy and add all to the bowl.
My mother likes to add boiled eggs to the dressing at the end, but I take some out before she puts them in because I hate boiled eggs, so it is a matter of choice. If you want to use boiled eggs, use about 3 chopped.
Remember the richer and tastier the broth, the better the dressing.
We do not stuff the dressing into the turkey, but put in a big pan and bake it for about 30 minutes until it is bubbly. You get more that way.
By the way, we use 4 pans of cornbread cooked in a big iron skillet from scratch by my mother, but you can use cornbread mix and use 2 packages for this recipe.
Happy Thanksgiving !!!!I've been searching for a turkey stuffing recipe that's both fairly easy AND tasty. Got any ideas?
This is a recipe I use for chicken but should adapt just as well for turkey. I would guess triple the amounts to stuff an average bird. I use kumara which is a New Zealand sweet potato
1 sweet potato
2 rashers bacon
1 onion
1 egg
cook and mash potato using only some butter to mash. Sautee the chopped bacon and chopped onion. Add to the potato. When cool, add beaten egg to bind. Stuff your bird and your done
This one is kinda easy..but sooooooooo good!
OLD FASHIONED STUFFING
INGREDIENTS
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
DIRECTIONS
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
simmer turkey neck, liver and gizzard in about 6 cups of water. after it simmers about 15 min add 3 stalks of celery minced and one med onion chopped. simmer an additional 15 min and add 2 cups of raisons. Simmer approx 10 min. remove neck , liver and gizzards . In a large bowl beat 2 eggs well. cut one stick of butter into bowl and add 1 bag crushed or cubed herb or sage seasoned bread crumbs. mix to coat crumbs with egg. Poor reserved cooking liquid with onions celery and raisons into bowl and mix well add i-2 tbls of sugar and cont to stir. season to taste with salt, pepper, and optional poultry or sage seasoning. Pour dressing into greased pan. Bake at 350 degrees for approx. 45 min to 1 hour covered. Stir at intervals. May add additional canned chicken broth or turkey drippings to dressing at intervals.
I occ add chicken boullion cubes to liquid as i simmer.
Because this is cooked outside of the bird it is called dressing. May also be baked around the bird toward the end of the cooking process.
Hey, try Cooks.com, they have awesome recipes there!
Check out these stuffing recipes:
Does anyone know a really good stuffing recipe?
Deluxe Cornbread Stuffing recipe
6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1 3/4 to 2 1/4 cups chicken broth
In a large bowl, combine bread, pecans and seasonings; set aside.
In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
Add butter to drippings; saut茅 apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.
Yields 10 to 12 servings (about 11 cups).
Happy ThanksgivingDoes anyone know a really good stuffing recipe?
I heard Rachel Ray just crumbled up pumpkin muffins to make a stuffing.
I also so her do stuffing in individual little muffin tins.
I cook peeled and cored apples, onions and sausages all chopped into pieces in a crock pot for hours and then add bread crumbs and then bake the whole thing in a 375 degree oven for
about half an hour. You can also add a little cooked squash when done.Does anyone know a really good stuffing recipe?
CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT
The cornbread needs to dry overnight, so start this at least one day ahead.
Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth
Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
Preheat oven to 375掳F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and saut茅 until translucent, about 10 minutes. Add apples and celery. saut茅 until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.
Makes 6 servings.
Yes ...go to foodnetwork.com and click on Rachel Ray's site.She has a Pumpkin Muffin Zucchini Stuffing that is awesome!!!!It is different and not like the traditional stuffing of which I cannot stand.This one is a winner though.I have had many positive comments from family and friends.
6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1 3/4 to 2 1/4 cups chicken broth
In a large bowl, combine bread, pecans and seasonings; set aside.
In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.
Add butter to drippings; saut茅 apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.
Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.
Yields 10 to 12 servings (about 11 cups).
Happy ThanksgivingDoes anyone know a really good stuffing recipe?
I heard Rachel Ray just crumbled up pumpkin muffins to make a stuffing.
I also so her do stuffing in individual little muffin tins.
I cook peeled and cored apples, onions and sausages all chopped into pieces in a crock pot for hours and then add bread crumbs and then bake the whole thing in a 375 degree oven for
about half an hour. You can also add a little cooked squash when done.Does anyone know a really good stuffing recipe?
CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT
The cornbread needs to dry overnight, so start this at least one day ahead.
Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth
Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
Preheat oven to 375掳F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and saut茅 until translucent, about 10 minutes. Add apples and celery. saut茅 until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.
Makes 6 servings.
Yes ...go to foodnetwork.com and click on Rachel Ray's site.She has a Pumpkin Muffin Zucchini Stuffing that is awesome!!!!It is different and not like the traditional stuffing of which I cannot stand.This one is a winner though.I have had many positive comments from family and friends.
I need a Stuffing recipe please?
I live in Europe and can't get Stove Top Stuffing here. Anyone have a good stuffing recipe that I can use? I'm an American living over here. Thanks!I need a Stuffing recipe please?
I don't know what you have access to there. Any cornmeal? If so bake up some cornbread first and use as your base. If not then toast some bread and make your own crumbs. Make about 4 cups. Mix 1 cup chopped onion, chicken broth, can of cream of celery, can of cream of mushroom, add 1/2 stick of butter and mix together. Bake in a greased pan for about 20-35 min. Good luck.
Oops forgot...add 2 eggs.I need a Stuffing recipe please?
The best stuffings are made at home. I use fresh breadcrumbs mixed with various herbs mint, rosemary, oregano, sage etc. depending on the meat. Also lemon peel onion in fact anything that I think would taste good. Bind it together with water, add salt pepper, if meat is dry (chicken) I also add some olive oil, butter or suet. Good luck have fun.
Sorry, don't have any recipes comparable to stove top. I'd imagine if you'd throw some old bread, rotten herbs and some toilet water into an old boot and heat it up you'd come out with something almost as disgusting.
Stove top, ghees. And to think I thought about giving up Granny's recipe.
Try www.allrecipes.com
here is my stuffing recipe that has been used in my family for generations.
a couple days before you need to prepare the stuffing you will need to buy various loaves of bread, i use white, rye, wheat, and pumpernickel. lay out slices of bread so that they can dry.
using a large pot boil the turkey giblets and salt and pepper and poultry seasoning until done. (about hour or so) let cool. break the slices of dried bread into pieces put in a large bowl.
melt one stick of butter in a frying pan cut up one large onion and a most of a bunch of celery. saute until onions are clear. then cut up the giblets and add the broth from the giblets, the giblets and the sauteed onions and celery to the dried bread crumb. mix well until everything is moist. (you may add a little chicken broth is it is too dry) stuff the stuffing mixture into turkey and bake accordingly to directions for the turkey.
good luck and Happy thanksgiving!...Imma
I don't know what you have access to there. Any cornmeal? If so bake up some cornbread first and use as your base. If not then toast some bread and make your own crumbs. Make about 4 cups. Mix 1 cup chopped onion, chicken broth, can of cream of celery, can of cream of mushroom, add 1/2 stick of butter and mix together. Bake in a greased pan for about 20-35 min. Good luck.
Oops forgot...add 2 eggs.I need a Stuffing recipe please?
The best stuffings are made at home. I use fresh breadcrumbs mixed with various herbs mint, rosemary, oregano, sage etc. depending on the meat. Also lemon peel onion in fact anything that I think would taste good. Bind it together with water, add salt pepper, if meat is dry (chicken) I also add some olive oil, butter or suet. Good luck have fun.
Sorry, don't have any recipes comparable to stove top. I'd imagine if you'd throw some old bread, rotten herbs and some toilet water into an old boot and heat it up you'd come out with something almost as disgusting.
Stove top, ghees. And to think I thought about giving up Granny's recipe.
Try www.allrecipes.com
here is my stuffing recipe that has been used in my family for generations.
a couple days before you need to prepare the stuffing you will need to buy various loaves of bread, i use white, rye, wheat, and pumpernickel. lay out slices of bread so that they can dry.
using a large pot boil the turkey giblets and salt and pepper and poultry seasoning until done. (about hour or so) let cool. break the slices of dried bread into pieces put in a large bowl.
melt one stick of butter in a frying pan cut up one large onion and a most of a bunch of celery. saute until onions are clear. then cut up the giblets and add the broth from the giblets, the giblets and the sauteed onions and celery to the dried bread crumb. mix well until everything is moist. (you may add a little chicken broth is it is too dry) stuff the stuffing mixture into turkey and bake accordingly to directions for the turkey.
good luck and Happy thanksgiving!...Imma
I am looking for a southern chicken stuffing recipe, one that has the chicken inside the dressing?
It is served as a main dish. Thanks!I am looking for a southern chicken stuffing recipe, one that has the chicken inside the dressing?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.loan
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
who knows any good stuffing recipes?
I stopped making any other stuffing after I tried this recipe. Amazing!
new england sausage, apple and dried cranberry stuffing
Servings: 14 Servings (About 18 cups).
14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preparation
Preheat oven to 350掳F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Saut茅 sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saut茅 until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350掳F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
who knows any good stuffing recipes?
Basic Bread Stuffing
Ingredients:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth
Preparation:
Saut茅 onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
BAKED CHICKEN WITH STUFFING
ingredients:
Boneless, skinless chicken breasts
1 can cream of chicken soup
8-12 oz. shredded cheddar cheese
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
Milk
Easy Baked Chicken and Stuffing
From the kitchen of Shellie Tow - Casa Grande, Arizona
4 to 6 chicken breasts, bones and skin removed
1 large can (not box) Stove Top Stuffing
1 family size can cream of mushroom soup
Wash chicken and pat dry. Mix stuffing and soup together. Place chicken in a baking dish, cover with stuffing mixture. Bake, uncovered, for 25 to 30 minutes or until meat thermometer reads 180 degrees F.
Butter
Butter the bottom of a 13';x9'; baking dish. Lay uncooked chicken breasts on the bottom of the dish. Mix soup with 1/3 can milk. Pour over chicken, sprinkle with cheddar cheese. Make stuffing according to package directions. Place on top of cheese. Bake at 350 degrees for 55 to 60 minutes.
who knows any good stuffing recipes?
You can find Thanksgiving recipes here
http://www.xomba.com/american_thanksgivi鈥?/a>
I'm almost a serious cook. So I go the whole nine yards and buy........
STOVE TOP stuffing mix. I really do. LOL
new england sausage, apple and dried cranberry stuffing
Servings: 14 Servings (About 18 cups).
14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preparation
Preheat oven to 350掳F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Saut茅 sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saut茅 until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350掳F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
who knows any good stuffing recipes?
Basic Bread Stuffing
Ingredients:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth
Preparation:
Saut茅 onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
BAKED CHICKEN WITH STUFFING
ingredients:
Boneless, skinless chicken breasts
1 can cream of chicken soup
8-12 oz. shredded cheddar cheese
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
Milk
Easy Baked Chicken and Stuffing
From the kitchen of Shellie Tow - Casa Grande, Arizona
4 to 6 chicken breasts, bones and skin removed
1 large can (not box) Stove Top Stuffing
1 family size can cream of mushroom soup
Wash chicken and pat dry. Mix stuffing and soup together. Place chicken in a baking dish, cover with stuffing mixture. Bake, uncovered, for 25 to 30 minutes or until meat thermometer reads 180 degrees F.
Butter
Butter the bottom of a 13';x9'; baking dish. Lay uncooked chicken breasts on the bottom of the dish. Mix soup with 1/3 can milk. Pour over chicken, sprinkle with cheddar cheese. Make stuffing according to package directions. Place on top of cheese. Bake at 350 degrees for 55 to 60 minutes.
who knows any good stuffing recipes?
You can find Thanksgiving recipes here
http://www.xomba.com/american_thanksgivi鈥?/a>
I'm almost a serious cook. So I go the whole nine yards and buy........
STOVE TOP stuffing mix. I really do. LOL
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