dercooking have made baking the stuffing in a pan the default
Make the apple and herb stuffing: Melt the butter in a
For the sausage and herb stuffing, heat the oil in a
prinkling 2/3 cup of stuffing mix on the bottom & then
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
Drain well.
Mix in soup, sour cream, salt and pepper.
Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
Bake in a 350-degree oven for 30 minutes, until golden brown.
Cook broccoli according to directions and set aside.
Combine eggs, onion, soup, butter and mayonnaise.
Place a layer of broccoli in a 2-quart casserole.
Add a layer of cheese.
Pour a small amount of sauce on top.
Repeat layers until all ingredients are used.
Top with 1/2 package of stuffing mix.
Bake in 350\u00b0 oven for 30 minutes.
You may use flavored buttered crumbs as a topping in place of herb stuffing.
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!
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.
Cook sausage, stirring until brown; drain.
Melt margarine. Add onion and celery; saute until tender.
Stir in poultry seasoning.
Combine corn bread, herb stuffing, pecans, sausage and onion mixture.
Beat eggs and broth and pour over mixture, tossing gently.
Bake at 350\u00b0 to 400\u00b0 for 30 minutes.
Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon)
Cut a pocket in each chicken breast.
Stuff with a heaping tablespoon of herb stuffing.
Dredge each breast in flour.
Dip in the egg wash and roll in the bread crumbs.
In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sauteed breasts on a greased baking pan.
Bake at 350 F for 20 minutes or so.
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.
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.
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.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
onion mixture.
Add the stuffing mix, apricots with the liquid
Preheat oven to 350 degrees.
In a large mixing bowl, combine ground beef, beaten eggs, onion soup, herb stuffing mix, salt and pepper.
Divide meat in half and shape into loaves.
Place into meatloaf pan.
Bake 1 hour to 1 1/2, until meat is well-browned.
While meatloaf is baking, mix together ingredients for the sauce.
Pour off fat before pouring sauce over meatloaf.
Bake 30 minutes longer.
This recipe can be cut in half or you can freeze the second meatloaf.
nd reserve. Stir in the stuffing mixture. This mixture should be
eated.
To prepare the stuffing, melt 1/4 cup butter
Cook squash according to directions on the package; drain. Sliver raw carrots on coarse side of grader.
Mix squash, carrots, pimentos, sour cream and undiluted soup in saucepan.
In separate bowl mix herb stuffing and margarine.
Line baking dish with half of herb stuffing mixture.
Pour in squash mixture and top with remaining half of herb stuffing mixture. Salt and pepper to taste. Bake at 350\u00b0 for 30 to 40 minutes.
Yields 8 servings.