THANKSGIVING STUFFING (CHEAT! USING STOVETOP=))
This is a good was to doctor up stuffing when your pressed for time.
Provided by Dana
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- 1. Saute onions and celery in butter. 2. Sprinkle with Bell's seasoning. 3. Set aside to cool slightly then toss this mixture into your favoritedry stuffing mix. 4. Heat broth through and set aside. 5. Read directions on your favorite stuffing mix. 6. Add enough hot water to the broth to make up the required liquidneeded. 7. (Omit butter the recipe calls for as it was already used to sautevegetable.) Pour over stuffing/vegetables mixture and mix well. 8. Stuff your chicken or turkey with this or serve as a side dish (afterbaking in a covered baking dish for 15 minutes at 325F). Comments: Last year I used my method of making turkey/chicken stuffing andused the pre-made packaged mix. My family never knew the difference. Easy,quick with that homemade taste.
Nutrition Facts : Calories 202 calories, Fat 4.7054346875 g, Carbohydrate 33.8243753125 g, Cholesterol 9.3125 mg, Fiber 1.90679689392447 g, Protein 6.2581703125 g, SaturatedFat 2.1930961875 g, ServingSize 1 1 Serving (213g), Sodium 764.44315625 mg, Sugar 31.9175784185755 g, TransFat 1.6002836875 g
DELICIOUS DOCTORED DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 10 to 12 servings, plus additional caramelized mirepoix
Number Of Ingredients 15
Steps:
- Butter a 9-by-13-inch baking dish.
- In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
- Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
- If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
- If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.
TURN STOVE TOP STUFFING MIX INTO PAN DRESSING TO DIE FOR
My mother always made dressing from scratch with the dried bread, etc. Well a couple of people who married into the family or are friend told me they have never liked my dressing (my mom's recipe)...they both prefer Stove-Top. I'm like yuck!!! I always make from scratch...so this was a compromise and to be honest I think better than moms....ssshhhh!!
Provided by Katrina Hapner
Categories Grains
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.
THANKSGIVING STUFFING (CHEAT! USING STOVE TOP) RECIPE - (3.8/5)
Provided by á-25010
Number Of Ingredients 7
Steps:
- Saute onions and celery in butter. Sprinkle with poultry seasoning. Set aside to cool slightly. Toss this mixture into dry stuffing mix. Heat broth and set aside..Read directions on your favorite stuffing mix box. Add enough hot water to the broth to make up the required liquid needed. Pour over stuffing/vegetables mixture and mix well. Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325°F.
THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)
Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.
Provided by Aroostook
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions and celery in butter.
- Sprinkle with poultry seasoning.
- Set aside to cool slightly.
- Toss this mixture into your favorite dry stuffing mix.
- Heat broth and set aside.
- Read directions on your favorite stuffing mix box.
- Add enough hot water to the broth to make up the required liquid needed.
- (Omit butter the recipe calls for as it was already used to saute vegetables.)
- Pour over stuffing/vegetables mixture and mix well.
- Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
UPGRADED STOVETOP STUFFING
You can use and kind of Stove Top stuffing, the choice is yours. Add the extra ingredients to give that extra Wow! Ive been doing this for the last 15 years and all family members love it! I usually do this with about 5-6 boxes of stuffing but for the sake of this recipe I will use two boxes.
Provided by cynjrana
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the butter to the sauce pan, than add the onions.
- Saute until slightly translucent, about 5 to 6 minutes.
- Than add the celery, about 5 minutes.
- Add all the stock. DO NOT ADD ANY WATER! We are replacing the water with stock or broth.
- Bring the liquid to a boil on a medium heat for about 2 minutes.
- Add the stuffing and the dried cranberries together.
- Turn off the stove, cover and let it sit for 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 384.7, Fat 18.1, SaturatedFat 10.4, Cholesterol 41.3, Sodium 976.7, Carbohydrate 47.2, Fiber 2.6, Sugar 5.9, Protein 9.1
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
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