Mix dry stuffing mix and seasoning packet with eggs and lean ground beef.
Place in crock-pot.
Turn heat to low setting, and cook for 6-8 hours.
Add catsup to top of meat loaf and potatoes around edges.
Cook for an additional 1-2 hours.
(If you prefer the traditional way of making the meat loaf this way, bake in oven at 350\u00b0 for 1 hour.
Omit the potatoes.)
This makes a great meat loaf and is very simple.
Preheat oven to 350 degrees F.
If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.
Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.
Heat oven to 350\u00b0.
Pour stuffing mix into greased 2-quart baking dish.
Add cheese, turkey and pepper.
In a separate bowl, gradually stir milk into flour.
Stir in eggs.
Pour over stuffing mixture.
Bake 50 minutes or until golden brown.
Serves 4.
Mix cream of chicken soup with water.
Pour into 13x9x2 baking dish.
Lay chicken breasts on top.
Add a slice of Swiss cheese on each chicken breast.
Pour the dry stuffing mix over the top, covering it completely.
Bake covered at 350F for 1-1/2 hours.
TO MAKE STUFFING: Melt 1/4 cup butter
asserole dish.
For the stuffing; melt butter in a large
ausage to a large bowl, using a slotted spoon.
Add
In a medium saucepan, cook bacon over medium heat until crisp. Do not drain. Add onions and carrots and stir fry until onions are soft, about 3-5 minutes.
Remove pan from heat. Add stuffing and mix well. Add 1/4 cup water and mix until well combined. If stuffing is dry, add more water until sufficiently moist. We like our stuffing a little dry so that it's not mushy, but it's totally up to you.
Prepare your favorite recipe stuffing or boxed stuffing mix according to directions (adding 1/
is whole mixture into the stuffing crumb mixture.
Toss
If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
If you're using stuffing mix, you can skip this step.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
Freezes extremely well.
Stuff in the turkey or bake at 350 for about 30 minutes.
I am using leftover Stove Top Pork flavored stuffing (cheating) for this meal
minutes.
Add stuffing mix and broth; mix well.
Cover and
br>Put the bread and stuffing mix in a large bowl; Add
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.
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.
Preheat oven to 350\u00b0.
Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
Spread half of the prepared stuffing in 2-quart baking dish.
In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
Drain well.
Stir in soup, sour cream, minced onion seasoning and pepper.
Spoon vegetable mixture over stuffing.
Top with remaining stuffing.
Bake 35 to 40 minutes or until heated through.
Place the stuffing mix and broth in a large
he cubed cornbread and bread stuffing mix into a large bowl. Set