Stove Top Meat Lovers Stuffing Recipes

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STOVE TOP MEAT LOVERS STUFFING



STOVE TOP Meat Lovers Stuffing image

Prepare this STOVE TOP Meat Lovers Stuffing for all of the meat lovers in the house. If you can brown breakfast pork sausage in a skillet, you're ready to start making this STOVE TOP Meat Lovers Stuffing!

Provided by My Food and Family

Categories     Thanksgiving Side Dishes

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 4

1/2 lb. breakfast pork sausage
1-1/3 cups water
2 Tbsp. butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey

Steps:

  • Brown sausage in skillet; drain well.
  • Bring water and butter to boil in large saucepan. Add stuffing mix and sausage; stir. Remove from heat; cover.
  • Let stand 5 min. Fluff with fork.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.763 g, Sugar 0 g, Protein 5 g

STOVETOP MEAT LOAVES



Stovetop Meat Loaves image

Who says meat loaf has to bake in the oven for hours? For this convenient recipe, all you need is your stovetop and 30 minutes. It's a quick, simple dish to make for one or two people. -Emily Sund, Geneseo, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

3 tablespoons 2% milk
2 tablespoons quick-cooking oats
1 tablespoon chopped onion
1/8 teaspoon salt
1/2 pound lean ground beef
1/2 teaspoon cornstarch
1/2 cup Italian tomato sauce
1/4 cup cold water

Steps:

  • In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 2 loaves. , In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.

Nutrition Facts : Calories 292 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 548mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)



Thanksgiving Stuffing (Cheat! Using Stove Top) image

Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.

Provided by Aroostook

Categories     Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium onions, minced
2 -3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups turkey broth or 2 cups vegetable broth
hot water
2 (6 ounce) packages stove top-style seasoned stuffing mix

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.

SUPER EASY STOVE TOP STUFFING MEATLOAF



Super Easy Stove Top Stuffing Meatloaf image

This is a very quick and easy meatloaf recipe, where Stove Top Stuffing provides much of the flavor.

Provided by Andtototoo

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs hamburger meat
2 eggs
6 ounces Stove Top stuffing mix, any flavor
1 cup beef broth
1/4 teaspoon salt
1/4-1/2 cup ketchup

Steps:

  • In a large mixing bowl put the hamburger meat, eggs, stuffing, broth and salt.
  • Mix well.
  • Place the mixture in a bread loaf pan.
  • Bake at 350F for 60-70 minutes, or until done.
  • The last 15 minutes of cooking, spread the ketchup on top of the meatloaf.
  • If you don't want to use ketchup, put a can of condensed cream of mushroom soup on top of the meatloaf right before you put it in the oven.

STOVETOP STUFFING



Stovetop Stuffing 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     Bread Stuffing and Dressing

Time 1h

Yield 8

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, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg

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