Build Recipe Box Recipes Recipe For Stuffed

SEMI-HOMEMADE THANKSGIVING STUFFING

Steps:

• Preheat the oven to 375 F.
• Add the sausage to a large skillet over medium heat and cook for 8-10 minutes, breaking it up as it cooks, until browned, then remove the sausage from the skillet.
• Add the onion, celery, and garlic to the skillet and cook for 5-7 minutes, until softened, then remove from heat.
• Remove the seasoning pack from the stuffing mix, then add the stuffing croutons, sausage, cooked veggies, herbs, salt, egg, and stock to an 8x8 inch pan or other 3-quart baking dish and mix it all together. Press the stuffing into an even layer in the pan, then drizzle the top with butter.
• Bake for 35-40 minutes, until the top of the stuffing is browned and crisp. Let cool slightly, then enjoy.

STUFFED BEETS

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
• While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
• Preheat an oven to 350 degrees F (175 degrees C).
• Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
• Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.

BBQ CHICKEN STUFFED SWEET POTATOES RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the shredded chicken, barbecue sauce, and diced onions until well mixed.
• Place the baked potatoes on a foil-lined baking sheet. Slice the baked potatoes down the center and use a fork to mash them slightly.
• Add 1/2 tablespoon butter to each potato.
• Top with the barbecue chicken mixture.
• Top with shredded mozzarella cheese.
• Broil on high until the cheese is melted and bubbling, about 2 to 3 minutes.
• Garnish with cilantro and serve hot.

STUFFED FRENCH TOAST

Steps:

• Gather the ingredients.
• Create a cavity for the filling in each piece of bread by laying one bread slice down on the cutting board and, using a butter knife or a paring knife, cut a horizontal slit into the bottom of the slice to create a pocket. Be careful not to cut all the way through to the top (and out the other side). Repeat with the remaining slices of bread.
• In a medium bowl, stir or whisk together the softened cream cheese, 1 tablespoon milk, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Taste and add more sugar if desired.
• Transfer the cream cheese mixture to a zip-close bag with the corner snipped or a reusable piping bag. Insert the tip of the bag into one of the slits in a slice of bread. Fill the bread with the cream cheese mixture the way you would fill a donut. Use a butter knife or small offset spatula to evenly distribute cream cheese inside and clean off the edge, as needed. Eyeball so that there is enough for each of the slices; repeat with remaining slices. Set aside.
• Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk in the remaining milk, sugar, vanilla extract, and salt. Add the cinnamon or cardamom, if using, into the custard.
• Coat a non-stick skillet or griddle with a thin layer of some of the butter. Place it over medium-low heat until the butter begins to foam and sizzle.
• Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread slices directly into the waiting pan. (Depending on the size of the pan and your slices, you may have to work in batches, so coat only as many slices as you will be cooking at a time to prevent soggy French toast.)
• Heat custard-dipped slices in the pan slowly until the bottom is golden brown, 3 to 4 minutes. Flip and brown the other side, another 2 to 3 minutes. Do not overcrowd the pan.
• Transfer finished slices to a plate; repeat with remaining slices of French toast, adding more butter to the pan as needed, until all slices are cooked. Serve with toppings of your choice.