Brown chops on both sides; place in baking dish.
Mix bread cubes or poultry stuffing, onion, butter, 1/4 cup water and poultry seasoning.
Place a mound of stuffing on each chop.
Blend soup and 1/3 cup water.
Pour over chops and stuffing.
Bake at 350\u00b0, covered, for 1 hour or until tender.
Uncover last 10 minutes.
Cook
squash until tender, mash and drain.
Melt margarine and pour
over
stuffing and mix.
(If desired, use half poultry stuffing
and
half
cornbread stuffing.) Combine all ingredients and mix well, reserving a small amount of stuffing for the
top of
casserole.
Bake
in greased baking dish for about 40 minutes at 350\u00b0 or until carrots are cooked.
Mix together in a buttered casserole dish the canned tomatoes, 1 cup prepared stuffing, sugar, salt and black pepper.
Top with 1 cup poultry stuffing mixed with butter.
Bake at 375\u00b0 for 45 minutes.
Melt butter.
Add onion, green pepper, celery and pimento and saute for 1 minute.
Add pecans and toss lightly.
Add water. Cover and simmer 3 minutes.
Add stuffing and mix well.
Remove from heat and cool before stuffing poultry or pork chops.
Makes enough stuffing for an 8 to 10 pound turkey or chicken.
Put butter and oil in an extra-deep nonstick skillet; heat at medium-high. Add onion; cook, stirring occasionally, until soft, about 1 minute. Add garlic and chopped Portobello and button mushrooms; cook, stirring frequently, until the mushrooms have released their liquid, about 2 minutes. Add the amount of water called for on the stuffing package. Add the seasoning packet from the stuffing package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce heat to low. Cover and cook 5 minutes.
Mix all ingredients.
Pour into casserole dish.
Sprinkle remaining 1/4 package poultry stuffing on top.
Bake at 350\u00b0 for 30 to 45 minutes.
Tear up, or cut the bread into small pieces.
Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
Pour over bread.
If desired, add the beaten eggs and toss until incorporated.
Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
o 3 minutes.
Add stuffing mix and broth; mix well
omewhat heavy handed on the poultry seasoning. After all your going
Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
Place mixture in the bottom of a 4-5 quart crock pot.
Pour chicken stock over mixture making sure all the stuffing is well covered.
Place turkey on top of stuffing.
Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.
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.
o taste.
Store the stuffing in refrigerator overnight to get
he heat, stir in the stuffing mix, cover, and let stand
mix together eggs, salt, pepper, poultry seasoning, broth and canned peach
ish and put in remaining stuffing.
Bake in oven at
ith salt, pepper, parsley and poultry seasoning. Smell and taste to
eated.
To prepare the stuffing, melt 1/4 cup butter
ou can either put the stuffing in a casserole dish, roaster
istribute the ingredients.
(The stuffing should have enough liquid so
NOTE: If you cannot find stuffing bread in your grocery store,