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!