Mrs Cubbisons Bread Stuffing Recipes

MRS. CUBBISON'S BREAD STUFFING

Mrs. Cubbison's Bread Stuffing image

This stuffing recipe used to be on the Mrs. Cubbison's stuffing box before "low fat" became the norm. We still like it this way with all the added veggies.

Provided by Donna Matthews

Categories Grains

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1 (24 ounce) box mrs. cubbison's bread stuffing mix, prepared (herb or cornbread)
2 cups celery, chopped
2 cups onions, chopped
1/2 lb mushroom, chopped
2 cups butter
2 cups chicken broth

Steps:

Melt butter in a large pot.
Add celery, onion, and mushrooms.
Simmer about 5 minutes to slightly soften vegetables.
Toss in dressing mix to spread butter evenly.
Stir in liquid and toss.
Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.
NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.

Nutrition Facts : Calories 640.4, Fat 22.7, SaturatedFat 12.7, Cholesterol 50, Sodium 2124.2, Carbohydrate 93.8, Fiber 4.3, Sugar 11.1, Protein 14.4

DO-AHEAD STUFFING

Do-Ahead Stuffing image

This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.

Provided by BETSY0511

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 1h

Yield 16

Number Of Ingredients 10

Ingredients

1 cup butter
2 cups chopped onion
2 cups chopped celery
16 cups dry bread crumbs
1 tablespoon salt
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2 cups chicken broth, or as needed

Steps:

Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 80.2 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 5.5 g, Protein 14.9 g, SaturatedFat 8.6 g, Sodium 1321.2 mg, Sugar 7.8 g

EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY

Easy, Oh so Amazing, Mrs. Cubbison's Turkey Stuffing, My Way image

i've been making stuffing like this ever since my mom taught me how. this stuffing is perfect for those who don't like all the "extra stuff" people put in their stuffing (ie. sausage, apples, cranberries, nuts) no thanks!! i use both types of mrs. cubbison's to get the right texture, the cubed stuffing and seasoned dressing (one is cubed and the other is more loose). but the zaar powers that be don't recognize those ingredients so make sure you get both types. this recipe makes alot of stuffing but i like it that way so i'm sure there will be plenty left for all of the yummy leftover recipes i love to make.

Provided by catalinacrawler

Categories For Large Groups

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 12

Ingredients

2 (6 ounce) bags mrs. cubbison's prepared stuffing (1 box)
2 (6 ounce) bags mrs. cubbison's herb-seasoned stuffing cubes (1 box)
2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 tablespoon olive oil
6 celery ribs, diced
1 onion, diced
10 hard-boiled eggs, diced
3 tablespoons garlic, minced
1 tablespoon sage
2 teaspoons black pepper
1 cup butter, melted
6 cups turkey broth (from your cooked bird)

Steps:

Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
You can also hard-boil the eggs the night before to save you time.
I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
Sauté celery, onion and garlic in olive oil.
In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
Add veggies, eggs & seasonings.
Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.

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