ven to 350.
Prepare Stuffing, any recipe will do. I like
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
n the instructions on the stuffing box. (The extra 1/4 cup
f the chicken with the stuffing - you need to separate the
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.
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.
dd the turkey and the stuffing and mix to combine. In
egetables over chicken.
Prepare stuffing as box directions, I leave out
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.
Melt butter in skillet. Cut up chicken breasts and cook for about 10 minutes until almost done. Mix Stove Top Stuffing according to box recipe. Place stuffing in large casserole dish. Place chicken on top of stuffing. Heat soup as directed on can., then pour over chicken and stuffing. Place in oven at 400 degrees for at least 25 to 30 minutes.
Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside.
Arrange uncooked chicken in 13x9 inch baking dish.
Scatter mushrooms over chicken.
Mix soup, cheese and sour cream; pour over chicken.
Top with the set-aside stuffing mixture.
Bake at 375 for 45 minutes or until chicken is cooked through.
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Make stuffing as per instructions on stuffing box.
Add
Preheat oven to 350.
Poach chicken until cooked thru, take out of water and cool.
In a 13 X 9 in casserole, mix the soup and sour cream.
Drain veggies and mix into soup mixture.
Cube chicken and add to veggies.
Cook stuffing according to the box.
Put the stuffing on top of the mixture.
Put in preheated oven for 20-25 minutes until it is hot thru out.
ndercooking have made baking the stuffing in a pan the default
ixture into your favorite dry stuffing mix.
Heat broth and
elted butter into the cornbread stuffing and set aside. In a
Prepare stuffing mix according to directions on the box. Combine soup, milk, mayonnaise, chicken and broccoli.
Place 1/2 stuffing in an 8 x 11 1/2 x 2-inch baking dish.
Pat to form a crust.
Pour the chicken mixture over the stuffing. Put the other 1/2 of the stuffing on top.
Sprinkle with Parmesan cheese. Bake at 400\u00b0 for 30 minutes or until heated through. This recipe can easily be doubled.
Melt butter in a large pot.
Add celery, onion, and mushrooms.
Simmer about 5 minutes to slightly soften vegetables.
Toss in dressing mix to spread butter evenly.
Stir in liquid and toss.
Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.
NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
ot over cook or your stuffing will be too dry. You
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A