MOIST & SAVORY STUFFING
Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.
Provided by Campbells Kitchen
Categories Grains
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
- Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
- Recipe tip: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. Serve key lime pie for dessert.
Nutrition Facts : Calories 7.3, Sodium 7, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 0.2
SUPER MOIST STUFFING FOR CHEATERS!
This is how I always make my stuffing - I can never beat the flavor of the boxed stuff, but this way no one has to know that's how I did it! I think I might have got this off a box a long time ago but can't remember.
Provided by piranhabriana
Categories Lactose Free
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat broth, pepper, celery and onion in a saucepan over medium-high heat to boiling. Reduce heat to low. Cover saucepan and cook 5 minutes more till veggies are tender.
- Add stuffing and mix lightly.
- Spoon stuffing into a greased casserole dish. Cover and bake at 350 for 30 minutes.
Nutrition Facts : Calories 238.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1039.9, Carbohydrate 45.2, Fiber 2.2, Sugar 5.7, Protein 8
MOIST AND SAVORY STUFFING
Steps:
- 1. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- 2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
- 3. Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
GRANDMA STOLL'S MOIST DRESSING
Provided by Nathalie Dupree
Categories Bread Onion turkey Side Bake Thanksgiving Stuffing/Dressing Celery Fall Parsley Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
- Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
- In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
- The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.
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