Stove Top Veggie Stuffing Recipes

STOVE TOP VEGGIE STUFFING

Steps:

• Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
• Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
• Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)

Steps:

• Saute onions and celery in butter.
• Sprinkle with poultry seasoning.
• Set aside to cool slightly.
• Toss this mixture into your favorite dry stuffing mix.
• Heat broth and set aside.
• Read directions on your favorite stuffing mix box.
• Add enough hot water to the broth to make up the required liquid needed.
• (Omit butter the recipe calls for as it was already used to saute vegetables.)
• Pour over stuffing/vegetables mixture and mix well.
• Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

STOVETOP STUFFING

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.

VEGETABLE STUFFING BAKE

Steps:

• In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.

STOVE TOP STUFFING CASSEROLE

Steps:

• Brown ground beef and onion in a skillet.
• Preheat oven to 375 degrees.
• In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
• In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
• Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
• If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
• Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
• Serve alone or with veggies.
• Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.

STUFFING-TOPPED VEGETABLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.