Simple Stove Top Stuffing Recipes

Steps:

• Preheat oven to 350 degrees.
• Bake bread 8 to 10 minutes, cool.
• Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.

Steps:

• Brown sausage in skillet; drain well.
• Bring water and butter to boil in large saucepan. Add stuffing mix and sausage; stir. Remove from heat; cover.
• Let stand 5 min. Fluff with fork.

Steps:

• In medium skillet brown sausage in oil.
• Add celery and onions and cook until soft.
• Add stuffing cubes, broth and seasonings.
• Cook, stirring occasionally, until desired texture-- about 15 minutes.
• I like it wet and the cubes broken down.

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:

• In an extra large fry pan or Dutch oven melt butter and sauté the onions, garlic, celery, and green pepper until soft (about 5-6 minutes).
• Slowly add in the chicken broth, mushrooms (if using) and corn niblets; cover and simmer for about 5-6 minutes.
• Add in black pepper to taste.
• Remove from heat and add in the two boxes of chicken stuffing mix, and toss with a wooden spoon until the bread crumbs have absorbed the broth.
• Cover with a lid and let stand for 10 minutes.
• If you find it too dry just add in more broth.
• Fluff with a spoon or fork.
• Season with salt if needed and serve.
• Delicious!

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.