Roll crescents out thin.
Mix chicken, cream cheese, onion and celery together.
Place 1 or 2 Tbsp. of chicken mixture in center of large end of rolls.
Roll up and tuck under. Dip bundles in melted butter and roll in Pepperidge Farms stuffing.
Place chicken breasts in 9x13 pan.
Place a slice of cheese on top of each breast.
Mix the sour cream, soup and stuffing. Pour on top of chicken.
Top with melted butter and sprinkle with additional stuffing.
Place cooked, cut up chicken in bottom of 13 x 9-inch baking pan.
Prepare 1/2 package Pepperidge Farm stuffing mix; make according to directions, adding 1 egg to make a moist stuffing. Sprinkle mixture over chicken.
Mix together the soup and sour cream; spread this mixture over the stuffing.
Best results when made the day before to let the flavors mix while refrigerated overnight before baking.
Bake in an oven at 350\u00b0 for about 30 to 45 minutes.
Mix Pepperidge Farm stuffing mix and Parmesan cheese.
Melt butter.
Roll chicken pieces in butter and then in the mix.
Bake at 350\u00b0 for 50 to 60 minutes.
Saute sausage until light brown.
Set aside in a bowl for final mixing.
Saute onions in oil until translucent.
Add celery and saute until soft.
Mix sausage, onions and celery together, then add eggs.
Sprinkle Romano cheese on mixture, then add Pepperidge Farm stuffing to mixture.
Add bouillon if mixture is too dry.
You don't want it runny, but you do want it wet.
Cook in turkey.
If you prefer to cook it outside of the turkey, bake it in a baking dish for about 1/2 hour.
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.
/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
Spread
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350\u00b0F for 30 minutes or until the stuffing mixture is hot.
urkey combine celery mixture, sausage, stuffing mix and sage in a
br>- If you hate cornbread stuffing, make this with regular bread
Preheat oven to 400\u00b0.
Mix water and butter.
Add stuffing and mix lightly.
In a 3 qt. shallow baking dish spoon stuffing along the center.
Arrange chicken on each side of the stuffing and sprinkle with paprika.
Mix soup, milk and parsley.
Pour over chicken.
Cover and bake in the preheated oven for 30 minutes or until done.
Cook squash and onion, uncovered, in boiling salted water (about 5 minutes).
Drain well.
Combine soup, sour cream and carrot.
Fold in drained vegetables.
Combine stuffing mix with butter.
Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing mix on top.
Bake at 350\u00b0 for 30 to 35 minutes.
lso use this recipe for Stuffing your Turkey, Chicken, or Pork
Mix milk and ground chuck.
Divide into four large patties. Mix stuffing according to package directions.
Place 1/4 of stuffing in middle of each patty and pinch patty together around stuffing.
Place in a baking dish.
Mix soup, Worcestershire sauce and ketchup.
Heat in saucepan and pour over meat.
Bake, uncovered, at 350\u00b0 for 45 to 50 minutes.
Prepare stuffing as indicated, but replace water with wine.
Saute onions, celery and mushrooms.
In seperate pan, cook sausage thoroughly and remove grease. You can substitute salami for sausage if you like and also provolone for mozzarella, or both!
Add ingriedients and mix well.
Enough for 14lb. bird.
Put sliced mushrooms in greased 9 x 13 inch baking dish. Melt oleo and add to stuffing mix.
Sprinkle on top of mushrooms. Dissolve bouillon cubes in hot water.
Mix flour and cream together and add to bouillon.
Stir together.
Pour over top of stuffing.
Bake 350 degrees for 20 - 25 minutes.
Mix the stuffing mix, water or broth and butter together.
Add the celery, onion, mayonnaise and salt.
In a large casserole dish, layer dressing, chicken, then dressing.
Beat the eggs and milk together; pour over the dressing.
Let set overnight.
Pour the mushroom soup over the top.
Bake at 325\u00b0 for 35 minutes.
Put grated cheese on the top.
Bake for 5 minutes longer.
Arrange chicken breasts in shallow 9 x 13-inch baking dish. (For ease of cleaning, line dish with foil.)
Top each piece with a slice of cheese.
In small bowl, stir in soup and water.
Spoon evenly over chicken.
Coarsely crush stuffing mix and sprinkle over chicken.
Drizzle evenly with melted butter.
Bake uncovered 350\u00b0 for 45 minutes or until meat in thickest portion is no longer pink when slashed.
Butter a 9 x 13-inch casserole dish.
Put in chicken.
Place a slice of swiss cheese over each breast.
Add soup, mixed with the wine.
Sprinkle the Pepperidge Farms Dressing over all.
Melt margarine and pour over.
Bake at 350\u00b0 for 55 minutes.
Stew chicken.
Skin and debone.
Melt margarine and mix with Pepperidge Farm stuffing.
Sprinkle 1/3 of stuffing on the bottom of casserole dish.
Add a layer of chicken.
Add cream of mushroom soup (undiluted) on top of chicken, another layer of stuffing and add last of chicken.
Spread cream of mushroom soup over chicken and end with last of stuffing.
Pour 2 cans of broth over casserole.
Bake at 350\u00b0 for 30 minutes.