Instant Stuffing Mix Recipes

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INSTANT STUFFING MIX



Instant Stuffing Mix image

"I assemble this mix when I want to save bread that's starting to get stale," comments Darlene Brenden from her home in Salem, Oregon. "This nicely seasoned stuffing is great with any type of poultry and costs a fraction of the store-bought version."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2-4 servings per batch.

Number Of Ingredients 10

1/2 cup plus 1 tablespoon dried celery flakes
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
2 tablespoons chicken bouillon granules
1-1/2 teaspoons poultry seasoning
3/4 teaspoon rubbed sage
10-1/2 cups dried bread cubes (about 24 slices) or unseasoned croutons
ADDITIONAL INGREDIENTS:
1 cup water
2 tablespoons butter

Steps:

  • In a small resealable plastic bag, combine the first six ingredients; mix well. Place the bread cubes in a large resealable plastic bag; add the small seasoning bag. Store in a cool, dry place for up to 1 year. Yield: 3 batches., To prepare stuffing: In a large saucepan, combine water, butter and 1/3 cup seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from the heat. Add 3-1/2 cups bread cubes; stir just to moisten. Cover and let stand for 5 minutes. Fluff with a fork.

Nutrition Facts :

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.

INSTANT POT SAUSAGE STUFFING



Instant Pot Sausage Stuffing image

A flavorful stuffing that you can make either on the stove-top or entirely in your pressure cooker! You're going to love it!

Provided by Jonathan Melendez

Categories     Thanksgiving

Time 29m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lb Italian sausage
1 yellow onion, diced
4 celery ribs, diced
2 garlic cloves, minced
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken or 1 1/2 cups turkey stock
20 ounces cubed seasoned stuffing mix
2 ounces water chestnuts, drained and chopped
1 cup water

Steps:

  • Set the sauté function to high on a 6-quart or larger Instant Pot and add the butter. Once melted, add the sausage and cook, breaking up with a wooden spoon, until browned, about 6 to 8 minutes. Stir in the onion, celery, garlic, sage, thyme, salt and pepper. Cook until the vegetables have softened. Turn off the machine and transfer to a large bowl.
  • Add the chicken stock, stuffing mix and water chestnuts to the bowl and stir until combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down slightly. Spray a sheet of foil with cooking spray and then cover the stuffing tightly with the foil, greased side down.
  • Clean out the bowl of the Instant Pot and then return it to the machine. Place the wire steaming trivet in the bowl and then add the water. Place the stuffing dish on the rack and the lock on the lid, making sure the valve is set to seal. Pressure cook on high for 12 minutes and then naturally release the pressure for 10 minutes before manually releasing any residual pressure inside.
  • Carefully open the lid and lift out the casserole dish. Remove the foil and serve immediately.
  • Tip: If you want to brown the top of the stuffing, you can place the dish under the broiler for about a minute to brown.

Nutrition Facts : Calories 716.8, Fat 31.7, SaturatedFat 13, Cholesterol 64.4, Sodium 2656.8, Carbohydrate 80.7, Fiber 4.3, Sugar 10.2, Protein 25.6

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