Bonnies Homemade Stovetop Dressing Mix Recipes

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HOMEMADE STOVE TOP STUFFING MIX



Homemade Stove Top Stuffing Mix image

This dressing tastes every bit as good as the famous box mix, but without all the sodium. Also, using my bread machine and salt substitute, my husband can have his dressing anytime he likes. I do not recall but believe this recipe was published in the newspaper many years ago.Prep time excludes bread baking time.

Provided by Ruth Sayers

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons instant minced onion
1 teaspoon garlic powder
3 tablespoons parsley flakes
1 1/2 teaspoons poultry seasoning
1/2 teaspoon black pepper
30 slices homemade bread (made with salt substitute)
1 cup water
1 -2 teaspoon wyler's low-sodium instant chicken bouillon granules
1 -4 tablespoon margarine

Steps:

  • Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally.
  • Remove from oven and cool.
  • Toss with seasonings.
  • At this point, it may be bagged in a Ziploc until needed.
  • To prepare Stuffing: Use 4 cups bread/seasoning mix. Boil water, bouillon, and margarine.
  • Add seasoned bread and stir until moist.

TURN STOVE TOP STUFFING MIX INTO PAN DRESSING TO DIE FOR



Turn Stove Top Stuffing Mix Into Pan Dressing to Die For image

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

2 (6 ounce) boxes chicken stove top stuffing mix
1 (49 ounce) can chicken broth
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
2 eggs
1/2 large onion, chopped
4 celery ribs, chopped finely

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.

STOVETOP STUFFING



Stovetop Stuffing image

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

8 cups cubed day-old white French bread, dried
1 ½ sticks unsalted butter, divided
1 large yellow onion, diced
1 ½ cups diced celery
1 ½ teaspoons kosher salt
1 ½ teaspoons dried sage
½ teaspoon dried thyme leaves
2 ½ cups turkey broth
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup chopped fresh Italian parsley
1 tablespoon minced fresh rosemary
1 large egg, beaten

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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