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.
et rest.
Press leftover stuffing into a sprayed 9-inch
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
Stuffing:
Preheat oven to 350
>Stuff as directed in stuffing recipe, and brush with melted
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
For this versatile stuffing recipe, use day-old bread. Stuffing made with soft, fresh bread becomes mushy with cooking. If you have only fresh bread on hand, place slices in a 150\u00b0 oven for a few minutes until dried throughout.
dd olive oil, red onion, celery, and bell peppers and saute
arge bowl, combine the stuffing crumbs, sage, celery and chicken broth, and
eftover Stove Top Pork flavored stuffing (cheating) for this meal. If
dd the turkey and the stuffing and mix to combine. In
eat; add in onions, celery, and celery leaves.
Cook, stirring often
Stir in sausage, onions, and celery. Cook until sausage is evenly
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Spray a slow cooker with non-stick spray.
Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine.
Sprinkle the sage over the top.
Lay the chicken breasts on top of the stuffing mixture and season with salt and pepper.
Cover and cook on low for 4 hours 30 minutes or until chicken cooks through.
Shred the chicken with two forks or remove to a cutting board and slice into small pieces.
Stir everything together and serve.
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Saute chopped onion until tender.
Boil chicken until done. Then cut into bite-size pieces.
Mix together oleo, onion, stuffing mix (without boxed seasoning); add sage.
Mix sour cream and cream of mushroom with chicken.
Layer in cake pan chicken mixture, then dressing; add slowly 2 cups broth.
Bake for 45 minutes at 350\u00b0.
Can be made ahead of time.
Brown bread crumbs and almonds in oleo and set aside.
Cook celery in slightly salted boiling water for 5 minutes.
Drain. Cover the bottom of greased baking dish with stuffing.
Add celery on top and add mushrooms on top of celery.
Cover with soup and milk mixed.
Sprinkle bread crumbs and almonds on top and cook 45 minutes at 350\u00b0 to 375\u00b0.
Heat soup as it comes from the can.
Add butter and stir until melted.
Add seasoning.
Stir in stuffing mix and celery.
Bake in greased 1 or 1 1/2-quart covered casserole for 30 minutes at 350\u00b0. Serves 4 to 6.
Mix stuffing, corn bread, celery, and onion together.
Mix in broth until mixture is moist.