Stuffing Squares Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
• Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

Steps:

• 1. In large mixing bowl, beat egg until foamy. Add soup and water, stirring until well combined. Add KELLOGG'S Stuffing Mix all at one time, tossing lightly until stuffing mix are evenly and thoroughly moistened. Spoon into 8 x 8 x 2-inch baking pan coated with cooking spray, pressing lightly.2. Bake at 375°F about 30 minutes or until set. Serve hot cut into squares. MICROWAVE DIRECTIONS:Follow step 1 above except spoon stuffing mixture into 8 x 8 x 2-inch glass microwave safe baking dish coated with cooking spray. Microwave at HIGH about 6 minutes or until set. Cut into squares to serve.Microwave cooking times may vary.VARIATIONS: Add any of the following to soup mixture:1/3 cup chopped mushrooms 1/2 cup toasted, slivered almonds 1/4 cup snipped fresh parsley and 2 tablespoons chopped pimiento

Steps:

• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.