Stove Top Stuffing Mix 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:

• Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally.
• Remove from oven and cool.
• Toss with seasonings.
• At this point, it may be bagged in a Ziploc until needed.
• To prepare Stuffing: Use 4 cups bread/seasoning mix. Boil water, bouillon, and margarine.
• Add seasoned bread and stir until moist.

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:

• 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:

• Preheat oven to 350 degrees. Bake bread for 8 to 10 minutes or until dry.
• In a large bowl, toss bread with remaining ingredients until evenly coated. Store in an airtight container.
• It will keep for 1 to 4 months or 12 months frozen.
• To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Steps:

• Preheat oven to 350°.
• Bake bread 8-10 minutes, cool.
• Combine all ingredients in a large bowl and shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup water and 2 Tbsp of margarine in a saucepan.

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

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.