Bakinbabys Elegant Stove Top Stuffing Recipes

Steps:

• In a skillet saute onion,celery,and apple in olive oil, cook about 4 minutes.
• In the mean time, boil broth,butter and water.
• Add sauted vegetables and dry stuffing mix along with cran-raisins and cook over medium heat for 1-2 minutes.
• Remove from heat, let stand 5 min, fluff with a fork.
• You can serve immediately or bake in a 350 degree oven for 10 minutes.

Steps:

• Brown ground beef and onion in a skillet.
• Preheat oven to 375 degrees.
• In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
• In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
• Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
• If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
• Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
• Serve alone or with veggies.
• Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.

Steps:

• In a saucepan sauté onion and celery in butter on medium for about 5 minutes until onion is soft. Mix next four ingredients in small bowl and add to onion mixture. Heat and stir for about 1 minute until fragrant.
• Add bread cubes and stir. Then add chicken broth slowly while stirring. Bread should be moist but not mushy. Fluff with fork to serve.
• If you want to make Simple Baked Stuffing put stuffing into greased 2 quart casserole dish. Cover and bake at 325F for 30 minutes. Can buddy with chicken in oven.

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.

Steps:

• Melt 1 Tablespoon butter in saute pan. Stir in minced onions and celery seed.
• In a large mixing bowl, mix parsley, salt & pepper, sage and thyme. Stir into butter mixture in pan.
• Stir in chicken broth and 1/4 cup butter.
• Once everything is mixed together in pan then add in bread crumbs. Stir to combine and then cover. Remove from heat and let sit 8 - 10 minutes.

Steps:

• 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.