Cornbread Stove Top Stuffing Recipes

CHICKEN CORNBREAD STUFFING BAKE

Steps:

• In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

STUFFING MUFFINS

Steps:

• Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
• In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon.
• Bake about 20 minutes or until stuffing is firm and tops are golden brown.

TURN STOVE TOP STUFFING MIX INTO PAN DRESSING TO DIE FOR

Steps:

• Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

SIGNATURE BACON AND CORNBREAD STUFFING

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
• Spoon into greased 8-inch square baking dish; cover.
• Bake 30 min., uncovering for the last 15 min.

CORN STUFFING BALLS

Steps:

• Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

CORNBREAD SAUSAGE STUFFING

Steps:

• Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
• In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
• Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.