ndercooking have made baking the stuffing in a pan the default
Make the apple and herb stuffing: Melt the butter in a
prinkling 2/3 cup of stuffing mix on the bottom & then
For the sausage and herb stuffing, heat the oil in a
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.
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.
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.
Saute celery, pepper and onion in small amount of margarine. Add shredded cabbage and water.
Cover and steam for 5 to 6 minutes.
Remove from heat; add cream of celery soup and pimento for color.
Mix well.
Put in casserole dish.
Cover with Pepperidge Farm herb stuffing and butter mixed together.
Bake for 20 minutes at 350\u00b0.
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.
rown add chicken broth and herb stuffing. Stir well.
Add salt
Melt oleo and mix herb stuffing.
Divide in half and mix soup and sour cream with 1/2 of stuffing mix and all other ingredients. Place in buttered baking dish.
Spread the last half of the herb stuffing mix on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Mix eggs, broccoli, corn and onion with 1 cup herb stuffing. (If too dry, add a little milk.)
Pour into casserole (2-quart greased) and sprinkle with other cup of stuffing.
Bake, covered, at 350\u00b0 for 40 minutes.