Cheesy Stuffing Recipes

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BEST CHEESY CHICKEN BROCCOLI STUFFING CASSEROLE



Best Cheesy Chicken Broccoli Stuffing Casserole image

Provided by [email protected]

Number Of Ingredients 12

2 Tbl. butter
1 rib celery, sliced
1/2 medium onion, chopped
4 cups chunked or cubed cooked chicken, about 3 - 4 chicken breasts (stewed with 1 bay leaf)
2 - 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like
1 can (10-3/4 ounces) condensed broccoli soup, undiluted
1 can (10 .5 oz.) cream of mushrooms soup
1/4 cup heavy mayo
1/3 cup milk
1/4 tsp. each: coarse ground black pepper and garlic powder
1 (6 oz.) box chicken stuffing mix, dry / do not prepare
2 cups shredded Mexican blend cheese, divided

Steps:

  • Preheat oven to 350° F.
  • Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 - 4 minutes until crisp-tender. Set aside.
  • In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.
  • In large bowl, combine soups, mayo, milk, pepper, and garlic powder until creamy. Stir in cooked chicken (*I stew the whole breasts in water with a bay leaf for 1 hour, then pull into chunks), broccoli, celery and onion with the butter, until creamy again. Fold in DRY stuffing mix and 1 cup of the cheese.
  • Spoon into a sprayed baking dish, sprinkle top evenly with rest of cheese and bake, covered, for 30 minutes. Uncover, and bake 5 minutes longer or until fully heated through and bubbly.

CHEESY SAUSAGE AND SAGE STUFFING



Cheesy Sausage and Sage Stuffing image

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Stuffing/Dressing     Side     Cheese     Cheddar     Celery     Sage     Sourdough     Sausage     Milk/Cream     White Wine

Yield Serves 12

Number Of Ingredients 13

2 tablespoons unsalted butter, plus more
1 medium boule sourdough, cut into 1-inch pieces (9-10 cups), dried out overnight
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage, casings removed
2 large onions, finely chopped
3 celery stalks, chopped
1/4 cup finely chopped sage
Kosher salt, freshly ground pepper
1 cup dry white wine
2 large eggs, beaten to blend
1 cup low-sodium chicken broth
2 cups half-and-half
1 pound aged cheddar, grated (about 5 cups), divided

Steps:

  • Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
  • Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
  • Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
  • Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
  • Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
  • Do Ahead
  • Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

CHEESY PIZZA STUFFING



Cheesy Pizza Stuffing image

Imagine Thanksgiving stuffing, but with the red-sauce flavors of cheese pizza. Tomato paste and dried oregano, bloomed in buttery onions, do the heavy lifting in this comforting dish, as does an ivory shower of shredded mozzarella, which melts and gets gooey in spots. Stale bread works best, so dry out the bread the night before you plan to make this, or bake the torn pieces in a 250-degree oven until they're brittle. You can also assemble the stuffing the night before Thanksgiving; just keep it covered in the refrigerator and bake it the next day while the turkey is resting. Serve this warm, while the cheese is still molten.

Provided by Eric Kim

Categories     stuffing and dressing, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (12- to 14-ounce) loaf brioche or challah, torn into bite-size pieces (about 4 cups)
4 tablespoons unsalted butter, plus more softened butter for greasing dish
1 large yellow onion, halved and thinly sliced
Salt and black pepper
1 teaspoon dried oregano, plus more for topping
2 tablespoons tomato paste
1 cup vegetable stock
1 large egg
1 cup whole milk
2 cups shredded low-moisture mozzarella

Steps:

  • The night before serving, spread the bread pieces on a sheet pan and let sit on the counter to dry out. Alternatively, you can bake them at 250 degrees until completely dried out and no longer soft, 20 to 30 minutes.
  • When ready to make the stuffing, transfer the bread to a large bowl. Heat oven to 350 degrees and grease a 9-by-13-inch or 8-by-11-inch baking dish with softened butter.
  • Melt the 4 tablespoons butter in a large skillet over medium-high and add the onion. Season with salt and pepper, and cook, stirring occasionally, until translucent and slightly browned at the edges, 5 to 7 minutes. Stir in the oregano and tomato paste and cook until fragrant, about 1 minute. Add the stock and scrape up any browned bits from the bottom of the pan.
  • In a medium bowl, beat the egg with a fork, then beat in the milk. Pour the stock mixture and milk mixture over the bread and toss with two spoons until evenly coated. Add 1 cup mozzarella, and toss again until well combined. Let sit until the bread fully absorbs the liquid, about 5 minutes.
  • Transfer the stuffing and any accumulated liquid to the greased baking dish, spread out evenly and top with the remaining 1 cup mozzarella. (To make ahead, you can stop at this stage, cover the dish and refrigerate for up to 24 hours.)
  • Bake, uncovered, until heated through and the cheese is melted, 15 to 25 minutes. (You may need to add a few minutes to the bake time if the stuffing has been refrigerated.) Sprinkle a pinch of oregano over the top and serve immediately.

CHEESY MUSHROOM STUFFING



Cheesy Mushroom Stuffing image

Provided by Food Network Kitchen

Time 2h35m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the dish
12 ounces wild mushrooms, sliced
2 scallions, sliced (white and green parts separated)
1 large shallot, finely chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup brandy (optional)
6 large eggs
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 clove garlic, grated
12 cups 3/4-inch cubes stale crusty white bread (about 14 ounces)
1 1/4 cups grated fontina cheese (about 4 ounces)
1 1/4 cups grated sharp white cheddar cheese (about 4 ounces)
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
  • Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
  • Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

CHEESY STUFFING



Cheesy Stuffing image

Someone told me how to make this when I first moved out of home. It's a yummy way to dress up plain stuffing. I personally don't like to put the stuffing inside the chicken, so I bake it in balls,or bake it in a small casserole dish and slice it afterwards, but you can use it to actually stuff the bird if you want.

Provided by Sara 76

Categories     Cheese

Time 30m

Yield 16 balls

Number Of Ingredients 6

2 cups seasoned stuffing mix
1 tablespoon butter, melted
1 egg
3/4 cup hot water
1 tomatoes, finely diced
1/2 cup cheddar cheese, shredded

Steps:

  • Mix all ingredients together, and shape into 16 balls.
  • Bake at 180C for 25 minutes.

Nutrition Facts : Calories 26.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.8, Sodium 32, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 1.4

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