Henry Said:Does anyone know any different recipes with boxed stuffing?
We Answered:Chicken and Stuffing Casserole
4 cups cooked chicken, chopped
1 can cream of chicken soup
Â¾ cup chicken broth
1 package Stove Top Stuffing
1 stick butter, melted
Preheat oven to 350 degrees. In saucepan mix chicken, soup and broth, heat over low heat until heated through, stirring frequently.
Toss stuffing mix with melted butter and place 1/2 of this mix in bottom of greased 9 x 13" baking dish. Pour 1/2 of chicken mix on top of stuffing mix. Repeat.
Bake 20 minutes or until bubbly.
A good gravy for this dish is one can of Cream of Mushroom Soup mixed with 1/2 can milk and 2 - 3 tablespoons of sour cream. Heat over medium low heat, stirring occasionally.
Loretta Said:any one have a good turkey/chicken stuffing Recipes?
We Answered:Italian Turkey Stuffing
2 tablespoons olive oil
1 large onion, roughly chopped
3 stalks celery, roughly chopped
1 pound lean ground beef
1 pound lean ground pork
1 hot Italian sausage, casing removed and broken into pieces (optional)
14 ounces seasoned bread stuffing mix
2 cups chicken broth, defatted
2 eggs, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup butter, melted
Heat olive oil in medium sautÃ© pan. Stir in onion and celery and cook over medium heat until transparent.. Transfer to a large bowl and set aside.
SautÃ© beef, pork and optional sausage, breaking up until no longer pink. Remove with slotted spoon to a separate bowl and set aside. Let cool slightly.
Using a large soup pot to combine ingredients, pour in stuffing mix, cooled meat and onion mixture. Add chicken broth and mix well
Stir in eggs, poultry seasoning and sage. Season with salt and pepper to taste. Pour over butter and mix well. If not moist enough, add more broth.
Stuff into turkey and put remainder into a casserole. Casserole must be at least 160Â°F when done.
Serves: 8 - 10 with turkey
Herbert Said:Does anyone have any good recipes for Thanksgiving for stuffing?
We Answered:4 slices of white bread cubed
1/2 cup light cream or milk
1.5 cups cooked crab meat (firmly packed)
1/4 cup melted butter
1/4 tsp cayenne
1 tsp salt
1 tsp dried mustard
1/2 tsp poultry seasoning
1/2 tsp dried thyme
Mix cream into bread until all absorbed, then add crabmeat, melted butter and the rest of the ingredients, and stuff the bird. (If it is not enough - if you are cooking a large bird just double up on the quantities )
Gene Said:Stuffing Recipes?
We Answered:This is really easy to make and always gets RAVE reviews and lots of people ask for the recipe.
Savory Artichoke and Spinach Stuffing
extra-virgin olive oil
1 10 oz package frozen chopped spinach
2 large cloves garlic, minced
2 teaspoons Italian seasoning blend (or whatever seasoning you prefer â€“ I use Vegeta)
freshly ground black pepper to taste
1 can artichoke hearts, rinsed and drained well and any tough outer leaves removed, cut into quarters â€“ you can add two cans if you like a lot of artichokes.
1 large egg
3/4 cup heavy cream
1 cup chicken broth (I prefer Butterball brand)
1 loaf (regular, not baguette) French bread, cut into 1 inch cubes
1/2 pound Brie, rind removed and cut into 1/2-inch cubes (if you donâ€™t have Brie, you can substitute shredded mozzarella/provolone blend)
1/4 cup freshly grated Parmesan
Preheat the oven to 350 degrees F. Grease a 9 inch square baking dish with 1 tablespoon olive oil.
Place cubed bread on a foil lined rimmed baking sheet. It will completely fill the baking sheet. Place in pre-heated oven for approximately 10 minutes. Stir after five minutes to ensure all the bread is being evenly heated. You want the bread to dry out, but not be completely dried out and browned like croutons. They should still be white and a little spongy at the center; although if some brown slightly, that is ok.
Heat spinach in microwave until it is thawed out, but not too hot to handle. If it is too hot, just let it cool down for a bit. Squeeze the spinach between your hands to remove as much excess water as you can.
Combine the egg, cream, chicken stock, seasoning blend, garlic and freshly ground pepper in a large bowl. Whisk to combine. Add the spinach, artichoke hearts, brie and half the parmesan. Then add the bread cubes and stir to combine (you might have to use your hands a little to mix it well, but gently). If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with 1-2 tablespoons olive oil. Bake until firm in the center and golden brown, about half an hour. Serve warm. This is also pretty good cold as a leftover or warmed in the oven or microwave.
Marvin Said:Does anyone have any stuffing recipes that they'd like to share?
We Answered:Can be baked or cooked in a slow cooker. Everyone that tries this absolutely loves it! Hope you do too -
Potato Sausage Stuffing
1 pound lean pork sausage
2 potatoes, peeled and diced
1 1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
Bake stuffing in a covered casserole dish for 40 to 50 minutes.
Makes 12 servings.