he melted butter into the cornbread stuffing and set aside. In a
------------For Yellow Cornbread-------------.
Heat a well-greased
To make the cornbread: Heat a well-greased 10-
Heat oven to 400 degrees. Grease a 3 quart casserole.
Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
Stir in turkey and stuffing mix. Spoon into cassertole dish.
Stir remaining ingredients until blended. Pour over stuffing mixture.
Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.
Heat oven to 400.
Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
Stir in mixed vegetables, onion, and sage.
Heat to boiling, stirring frequently; remove from heat.
Stir in chicken and stuffing mix. Spoon into casserole.
Sprinkle with pepper and paprika.
Bake uncovered for about 15 minutes or until hot in the center.
Heat oven to 400 degrees.
Spray 3-quart casserole with Pam.
Heat soup and milk to boiling, stirring frequently.
Stir in mixed vegetables, onion, and poultry seasoning.
Heat to boiling, stirring frequently.
Remove from heat.
Stir in chicken and stuffing mix.
Spoon into casserole.
Sprinkle with pepper and paprika.
Bake uncovered for 15 minutes.
ound dish), stir together the stuffing mix, vegetables and ham.
combine soup, sour cream, garlic, stuffing and the contents of the
In a large bowl, combine stuffing mix with oil and vegetables
pork chops.
Spread cornbread stuffing evenly in a glass baking
Combine cornbread stuffing and bread crumbs in large bowl. Pour turkey juice over crumbs to soften.
Add chopped celery, chopped onion, cream of chicken soup, sliced eggs, salt and pepper.
Mix well.
Do not get mixture too soggy.
Spread into a 9 x 13-inch pan.
Bake at 350\u00b0 for 50 minutes or until golden brown. Cut into squares when cool or dip with spoon while warm.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
emove from heat and add stuffing mix, wine & cilantro.
Add
o 3 minutes.
Add stuffing mix and broth; mix well
Combine squash, pimiento, onion and cream of chicken soup. Melt butter; add 2/3 cornbread stuffing.
Cover bottom of casserole dish with cornbread stuffing mix and butter; add rest to squash.
Pour into casserole dish and top with dry stuffing. Bake 1 hour at 350\u00b0.
Cube or slice squash.
Steam lightly if you wish and set aside.
Melt margarine in a large pan and saute onion.
Add cornbread stuffing and stir to coat.
Cover bottom of a 9 x 12-inch baking dish with 1/2 of the stuffing and reserve the rest for the top.
Sprinkle \"chicken\" powder over squash.
Place the squash on top of the stuffing.
Mix soup and sour cream and spoon over squash.
Top with the remaining cornbread stuffing.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 6 to 8.
Place chopped meat in bottom of casserole dish.
Mix soups and sour cream; spread on top of meat.
Melt margarine in boiling broth.
Sprinkle dry cornbread stuffing on top of soups and sour cream.
Pour boiling broth and oleo over cornbread stuffing.
Bake at 350\u00b0, uncovered, about 30 minutes.
Heat the oven to 350 degrees F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.
utter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of
Saute onions and butter until onions are transparent. Remove onions from pan and add soup and sour cream to the onions. Pour into greased casserole. Add cornbread stuffing mix to the pan with leftover butter; stir to coat stuffing mix and put on top of casserole. Bake at 300\u00b0 for 25 to 35 minutes or until brown.