HOW TO MAKE STUFFING FROM BOX RECIPES

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SKILLET SAUSAGE STUFFING RECIPE: HOW TO MAKE IT



Skillet Sausage Stuffing Recipe: How to Make It image

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix

Steps:

  • In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 219 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT



Stuffing Stuffed Chicken Breasts Recipe: How to Make It image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! —Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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STUFFING STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! —Carol Mead, Los Alamos, New Mexico
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Calories 200 calories per serving
  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
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Nov 20, 2019 · However, if you already know your cooking schedule is full with items you really want to spend the time on, it’s just fine to turn towards more convenient options to make sure everything ends up on the table. Take, for instance, box stuffing. If you’re already braising a bird, then maybe let a box take care of the stuffing.
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Aug 29, 2021 · For a more pronounced chicken flavor, make the stuffing with low-sodium chicken broth instead of water, or add 1 teaspoon of chicken bouillon granules or base to the water. …
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Nov 22, 2021 · Stuffing: Use a box of dry stuffing mix (such as Stove Top stuffing or Pepperidge Farm) for a quick and easy stuffing topping. I used a 6 ounce box of stuffing. You can use a larger box if you’d like, or use two boxes. Chicken broth or stock: I like to use a low sodium chicken stock instead of water for the stuffing.
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See details


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May 14, 2020 · How to Make Chicken Stuffing Casserole. This dish is similar to a quick chicken pot pie with a stuffing topping! Hot and comforting, it can be on the table in no time at all! Prep Stuffing: Add hot water and fluff with fork. To make …
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