MAKE YOUR OWN STOVE TOP STUFFING RECIPES

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COPYCAT STOVE TOP STUFFING MIX RECIPE - FOOD.COM



Copycat Stove Top Stuffing Mix Recipe - Food.com image

Make and share this Copycat Stove Top Stuffing Mix recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12 serving(s)

Number Of Ingredients 9

6 cups cubed bread
1 tablespoon parsley flakes
3 chicken bouillon cubes
1/4 cup dried onion flakes
1/2 cup dried celery flakes
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt

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.

Nutrition Facts : Calories 67.3, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 0.1, SodiumContent 451.1, CarbohydrateContent 12.7, FiberContent 0.7, SugarContent 1.6, ProteinContent 2

STOVETOP STUFFING | ALLRECIPES



Stovetop Stuffing | Allrecipes image

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     Side Dish    Stuffing and Dressing Recipes    Bread Stuffing and Dressing Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 13

8 cups cubed day-old white French bread, dried
1?½ sticks unsalted butter, divided
1 large yellow onion, diced
1?½ cups diced celery
1?½ teaspoons kosher salt
1?½ teaspoons dried sage
½ teaspoon dried thyme leaves
2?½ cups turkey broth
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup chopped fresh Italian parsley
1 tablespoon minced fresh rosemary
1 large egg, beaten

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, CarbohydrateContent 26.3 g, CholesterolContent 70.8 mg, FatContent 19.7 g, FiberContent 2 g, ProteinContent 5.3 g, SaturatedFatContent 11.5 g, SodiumContent 1055.3 mg

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