Does anyone know any different recipes with boxed stuffing?

i was just wondering if anyone knew any different recipes that use box stuffing im limited on my groceries today so im trying to be creattive thanks all!Does anyone know any different recipes with boxed stuffing?
Two recipes.





Shred left over turkey, especially dark meat, but white is terrific, add a bag of frozen mixed veggies, pecan halves,


Make the stuffing according to package directions, add the shredded or cubed meat, veggies and nuts, gently toss together. Warm all the way through and enjoy.





Stuffed Mushroom caps.


Buy big button type mushrooms, wash and dry them, remove stems by gently wiggling them back and forth til they pop out, cut the tough part of the stems off, and dice up the remaining stems and add the diced stem to stuffing mix, which you make according to package directions. Stuff the mushroom caps with stuffing to form a mound, usually one to two tablespoons full per cap.


Put caps in glass baking dish, add a can of chicken soup broth or


chicken stock ( 2 cups).


Bake at 375 for 20 minutes. Remove from oven and top with a small slice of Provolone cheese or Monteray Jack cheese. Pop back in the oven until the cheese melts down around the mound of stuffing. Remove from oven and serve hot. Delicious.Does anyone know any different recipes with boxed stuffing?
I like to add Onion and vegetables that I can find in my refrigerator, any kind, cut up Granny Smith Apples and some nuts (like Walnuts or Almonds) and Sausage/Ham or any leftover meaty thing.





Below is a link to the veggies you can add to packaged stuffing.





Happy cooking!!





http://www.seriouseats.com/recipes/2007/鈥?/a>


Pimp My Store-Bought Stuffing





All store-bought mixes benefit from the addition of saut茅ed celery and onion, and the use of broth in place of water.





Other add-ins can be added according to taste, but a good rule of thumb is that about a cup of each add-in is sufficient to enhance but not overwhelm a pound of stuffing mix, up to two add-ins (in addition to celery and onions) per pound. Cut add-ins into small pieces so you get some in each bite.





And if you have a great add-in suggestion you don't see below, let us know!





* Leeks and carrots


* Pears and walnuts


* Dried cherries and almonds


* Blanched broccoli rabe and toasted pine nuts


* Blanched escarole and golden raisins


* Crisp bacon and figs


* Saut茅ed chicken livers and dried currants


* Sweet Italian sausage and pecans


* Kielbasa and (very well-drained) sauerkraut


* Chorizo and roasted red pepper


* Apples and smoked eel (available frozen at many Asian grocery stores)