Bonnies Homemade Stovetop Dressing Mix Recipes

BONNIE'S HOMEMADE STOVETOP DRESSING MIX

Steps:

• 1. TO STORE: Add the seasonings to the cubed bread and store in a zip lock bag.
• 2. TO PREPARE: When you get ready to make the stuffing, add the above seasoning to 6 cups of dried toasted small cubed bread, and toss to mix. Heat 1 1/2 cups of water, 1/2 cup butter, and 2 teaspoons chicken granules. Get it very hot, don't boil it, and then add it to the bread mixture, toss, put a lid on the pan and wait five minutes, toss again, let it set at least 15 minutes. You can add sauteed onion or celery if you wish, giblets, or anything else you might like. If you like less flavoring, or if mixture is too spicy for your taste, just add another cup of cubed bread and a little water or broth. Spices will get stronger if set overnight. Enjoy!
• 3. Cook's Tip: I buy my French bread at Walmart. It seems to be the best we have in this area, and it works good with this recipe.

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

BONNIE'S BOILED DINNER

Steps:

• 1. Take the tri-tip from the freezer and place in the slow cooker on low heat. Add the broth and water, a-1 sauce, worcestershire sauce, onions, garlic, pepper, Mrs. Dash, carrots, and place the whole potatoes on top of the meat. The slow cooker should be about 3/4 full of liquid and cover the ingredients. If not, add more water. Let it cook at least 3 hours on low, then raise the heat to 2 hours on high, then back down to low for remaining cook time. It will take 6 hours or a little more to get done. Make sure the meat is fork tender and the vegetables are tender before serving. You can make gravy from the broth or cut the meat in slices and drizzle the broth over the meat and the potatoes and carrots. It makes good open faced sandwiches the next day with mashed potatoes and gravy. Enjoy!
• 2. Cook's Tip: I cooked this meat frozen rock hard in the slow cooker. It took 6 1/2 hours to get done. Keep in mind, if you use fresh meat, it should lessen the cooking time. This is a good recipe if you have to be away from the house for a long period of time. You can still come home to a great dinner!

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.

COPYCAT STOVE TOP STUFFING MIX

Steps:

• Preheat oven to 350 degrees.
• Bake bread 8 to 10 minutes, cool.
• Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.