Mix the baked cornbread with the package of herb stuffing mix and set aside.
In saucepan, combine the butter, chopped celery, onions, water, salt and black pepper.
Cook until tender.
Combine with dry mixture along with eggs and stock from turkey or chicken to moisten as needed.
Place in large, buttered baking pan and bake in a 300\u00b0 oven for about 30 minutes.
Saute first six ingredients in butter.
In bowl combine apples, nuts, raisins and herb stuffing mix.
Stir in sauteed vegies and butter until coated.
Mix in 3 loaves bread, which have been dried and cubed, until coated.
Combine juice and broth, then sparingly pour over stuffing until all is damp.
Stuffs 20 pound turkey and more!
dercooking have made baking the stuffing in a pan the default
Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish.
Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter.
Bake at 350\u00b0 for 45 minutes.
Make the apple and herb stuffing: Melt the butter in a
prinkling 2/3 cup of stuffing mix on the bottom & then place
In a greased 2 quart casserole, mix together tomatoes and 2 cups of stuffing mix.
Stir in onion, sugar and seasoning mix. Dot with margarine; sprinkle remaining stuffing mix on top.
Bake at 375\u00b0 for 45 minutes.
Yield:
8 servings.
We have used this recipe at our church suppers.
onion mixture.
Add the stuffing mix, apricots with the liquid, the
Combine all ingredients except the stuffing mix; toss lightly to mix well.
Spoon into a lightly greased 9 x 13-inch casserole dish.
Sprinkle herb stuffing mix over top, covering evenly.
Dot with butter.
Bake at 350\u00b0 for 30 minutes or until bubbly. Halfway into cooking time, gently push down herb stuffing mix with a wooden spoon so that it stays moist.
Serves 8 to 10.
Cook squash and onion until tender and drain.
Add salt and pepper to taste.
After squash and onion have cooked and been drained, add other ingredients, except herb stuffing mix.
Use 1/2 stuffing mix in squash. Pour all of the mixture in a casserole dish.
Then sprinkle remaining herb stuffing mix over casserole. Bake in 350 oven for 20 minutes.
Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish.
Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter.
Bake at 350\u00b0 for 45 minutes.
Mix butter and herb stuffing mix together.
Place half of stuffing mix on bottom of casserole dish.
Mix all other ingredients together and pour over stuffing mixture.
Pour other half of stuffing mixture on top.
Bake at 350\u00b0 for 30 to 35 minutes.
In a buttered 2-quart casserole, mix together tomatoes and 2 cups of stuffing mix.
Stir in onion, sugar and seasonings.
Dot butter; sprinkle remaining stuffing mix on top.
Bake at 375\u00b0 for 45 minutes.
Yields 8 servings.
Boil chicken for 1 hour.
Onion, celery and salt can be added to the water.
Bone chicken.
Lay in 13 x 9-inch pan.
Mix both soup and the can of milk; pour over chicken.
Melt 1 stick of butter with 1 cup of stock from boiled chicken.
Sprinkle herb stuffing mix on top of chicken.
Pour butter/stock mixture on top of stuffing mix.
Bake at 350\u00b0 for 30 minutes.
Thaw broccoli; melt oleo and mix with 3/4 herb stuffing mix. Add broccoli, cream-style corn and Tabasco.
Mix well.
Pour into greased casserole dish.
Sprinkle remaining 1/4 cup herb stuffing mix on top.
Bake, uncovered, at 325\u00b0 to 350\u00b0 for about 45 minutes or until broccoli is done.
Simmer squash in salt water for 5 minutes; drain.
Add to onion, carrots, cream of chicken soup and sour cream.
Melt butter and mix with herb stuffing mix.
Put layer of stuffing mix on bottom of dish.
Add vegetables, then a layer of stuffing mix on top.
Bake at 350\u00b0 for 35 minutes.
Saute onion and celery in 2 tablespoons butter.
Spread one-half herb stuffing mix in greased 9 x 13-inch dish.
Heat one-half cup butter and 1 cup water.
Pour over stuffing mix.
Cook squash and onion in salt water until tender; drain. Combine sour cream and soup and add to squash.
Melt margarine and combine with herb stuffing mix.
Put half in bottom of casserole dish, then add squash.
Top with other half of stuffing mix.
Bake at 350\u00b0 for 45 minutes.
Mix mayonnaise, margarine and mustard.
Put herb stuffing mix in blender and process into fine crumbs.
Dip chicken breasts into mixture and roll in herb stuffing mix.
Place in a shallow ungreased baking dish.
Cover with foil and bake at 350\u00b0 for 1 hour.
Remove foil for the last 10 minutes to brown chicken. Makes 8 to 10 servings.
argarine and toss with the herb stuffing mix.
Put half this mixture