Thanksgiving Stuffing Cheat Using Stove Top Recipes

Steps:

• Saute onions and celery in butter. Sprinkle with poultry seasoning. Set aside to cool slightly. Toss this mixture into dry stuffing mix. Heat broth and set aside..Read directions on your favorite stuffing mix box. Add enough hot water to the broth to make up the required liquid needed. Pour over stuffing/vegetables mixture and mix well. Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325°F.

Steps:

• 1. Saute onions and celery in butter. 2. Add poultry seasoning. 3. Toss stuffing mix with onion mixture. 4. Heat broth through and set aside. 5. Read directions on stuffing mix box. Add enough hot water to broth to make up required amount of liquid needed. 6. Pour broth over onion/stuffing mixture and mix well. 7. Stuff turkey, or bake stuffing in covered casserole dish for 15 minutes at 325 degrees F.

Steps:

• Saute onions and celery in butter.
• Sprinkle with poultry seasoning.
• Set aside to cool slightly.
• Toss this mixture into your favorite dry stuffing mix.
• Heat broth and set aside.
• Read directions on your favorite stuffing mix box.
• Add enough hot water to the broth to make up the required liquid needed.
• (Omit butter the recipe calls for as it was already used to saute vegetables.)
• Pour over stuffing/vegetables mixture and mix well.
• Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

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.

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.