STOVE TOP VEGGIE STUFFING
Put some farmers market deliciousness into your next stuffing side dish with our STOVE TOP Veggie Stuffing recipe. Our STOVE TOP Veggie Stuffing recipe includes fresh eggplant, thinly-sliced zucchini and chopped tomatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
- Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
STUFFING-TOPPED VEGETABLE BAKE
Prepare this wonderful Stuffing-Topped Vegetable Bake for a delicious side dish option. Broccoli and cauliflower florets in a cheesy, garlicky sauce taste even better topped with flavorful stuffing in this family-pleasing Stuffing-Topped Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
- Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 7 g
STOVE TOP STUFFING VEGETABLE CASSEROLE RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- Prepare stuffing as directed, using 1 stick butter instead of 1/2 stick. Steam vegetables and salt a few minutes. After stuffing is prepared, add all together, milk, mayonnaise, eggs, cheese and onions. Add steamed vegetables, stir well. Bake at 350 degrees for 30 to 45 minutes. Makes large casserole. Freezes excellent. Can make 2 small casseroles (eat one and freeze one).
THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)
Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.
Provided by Aroostook
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
VEGETABLE STUFFING BAKE
This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
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