You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
de baking the stuffing in a
00b0F.
Put meat, french fried onions, and stuffing in bowl. Mix
Prepare the stuffing according to the package directions.
In a separate bowl mix the remaining ingredients and place in large casserole dish.
Spoon the prepared stuffing over the top and bake in a 350\u00b0F oven for 25 minutes.
br>Put the bread and stuffing mix in a large bowl
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
Prepare stuffing mix as directed on package.
Place about 1/4 cup of stuffing on each turkey slice and roll up.
Place roll-ups in a greased 13x9 baking dish.
Combine soup and milk, and pour over roll-ups in dish.
Bake at 350 F for 20 minutes.
Sprinkle with onions and bake 5 minutes more, or until heated through and onions are crisp.
f the chicken with the stuffing - you need to separate the
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
elted butter into the cornbread stuffing and set aside. In a
Slice French bread and cut into 1
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.
Combine butter and water; stir until butter melts.
Pour over seasoned stuffing crumbs; toss lightly.
Stir in 1/2 can French fried onions.
Spoon stuffing mixture into 9-inch shallow baking dish (1 1/2-quart).
Press stuffing across bottom and up sides of dish to form a shell.
Combine soup, milk, turkey and peas; pour into stuffing shell.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining onions and bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
hicken broth. Mix Stove Top stuffing mix packets, butter and 1