Easy Stove Top Stuffing Saute Recipes

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)

Steps:

• Saute onions and celery in butter.
• Sprinkle with poultry seasoning.
• Set aside to cool slightly.
• Toss this mixture into your favorite dry stuffing mix.
• Heat broth and set aside.
• Read directions on your favorite stuffing mix box.
• Add enough hot water to the broth to make up the required liquid needed.
• (Omit butter the recipe calls for as it was already used to saute vegetables.)
• Pour over stuffing/vegetables mixture and mix well.
• Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

EASY STOVE TOP STUFFING SAUTE

Steps:

• In an extra large fry pan or Dutch oven melt butter and sauté the onions, garlic, celery, and green pepper until soft (about 5-6 minutes).
• Slowly add in the chicken broth, mushrooms (if using) and corn niblets; cover and simmer for about 5-6 minutes.
• Add in black pepper to taste.
• Remove from heat and add in the two boxes of chicken stuffing mix, and toss with a wooden spoon until the bread crumbs have absorbed the broth.
• Cover with a lid and let stand for 10 minutes.
• If you find it too dry just add in more broth.
• Fluff with a spoon or fork.
• Season with salt if needed and serve.
• Delicious!

JUICY STOVE TOP CHICKEN THIGHS

Steps:

• Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
• Heat oil in a large skillet over medium heat.
• Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
• Add butter and minced garlic; cook for about 30 seconds or until fragrant.
• Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
• Remove from heat. Garnish with fresh chopped parsley. Serve.

STOVETOP STUFFING

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.

STUFFING STUFFED PORK CHOPS

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
• Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
• Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.