Stove Top Veggie Stuffing Recipes
STOVE TOP ONE-DISH CHICKEN BAKE WITH VEGETABLES.
This is a very versatile recipe. It calls for cream of mushroon soup but I make it with cream of chicken or cream of celery. It calls for mixed vegetables but I have made it with frozen corn, or green beans or peas. I use 2 boxes of stuffing mix because we like lots of stuffing.
Provided by Dorel
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 375F.
- Mix stuffing according to instructions and set aside (do not cook)
- Place chicken in 13X9 inch baking dish, or casserole dish.
- Top with vegetables.
- Mix soup and sour cream, pour over chicken.
- Top with stuffing Bake for 45 minutes or until chicken is cooked through.
- Make-Ahead: Assemble recipe as directed: cover.
- Refrigerate overnight.
- When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
STOVE TOP VEGGIE STUFFING
Put some farmers market deliciousness into your next stuffing side dish with our STOVE TOP Veggie Stuffing recipe. Our STOVE TOP Veggie Stuffing recipe includes fresh eggplant, thinly-sliced zucchini and chopped tomatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
- Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
22 BEST STOVE TOP STUFFING RECIPES IDEAS
Number Of Ingredients 22
Steps:
- Choose your favorite dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
EASIEST STOVE TOP STUFFING CASSEROLE
Off of the Stove Top Recipe Box. This is absolutely wonderful with left over chicken or turkey. Yummmmmyyyyy!!!!
Provided by CookingMonster
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish.
- Mix one can of mushroom soup with 1/2 can of milk, and pour overtop.
- Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies.
- Bake at 375 degrees for 35 minutes.
Nutrition Facts : Calories 99.8, Fat 3.2, SaturatedFat 1.2, Cholesterol 5.5, Sodium 506.5, Carbohydrate 14.4, Fiber 0.6, Sugar 1.2, Protein 3.2
VEGETABLE STUFFING BAKE
This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
VEGETABLE STUFFING CASSEROLE
This is an awesome casserole! It can be made with things just lying around your kitchen. The preparation is easy and the cook time is short. It is a great way to combine other side dishes to make the ultimate side dish.
Provided by MELODIC
Categories Side Dish Casseroles
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drain one can of the mixed vegetables and pour both cans into a 2 quart casserole dish (one with a lid, preferably). Pour cream of celery soup over vegetables (use only one can for a drier casserole); gently stir until well mixed. Spread fried onions over vegetables and then spread the stuffing on top of the onions. Pour melted butter over stuffing; cover dish with a lid or with aluminum foil.
- Bake in preheated oven for 20 to 25 minutes. Cool for a few minutes before serving.
Nutrition Facts : Calories 428.1 calories, Carbohydrate 53.9 g, Cholesterol 20.3 mg, Fat 19.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 1691.5 mg, Sugar 4.5 g
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- Thanksgiving Stuffing. This is probably the most well-known use for stuffing, so I wanted to add it, even though you probably already know how to make it.
- Turkey, Broccoli, and Stuffing Casserole. If you’ve ever wished you could take all the leftovers from Thanksgiving dinner and make something new and exciting from them, this is the recipe for you.
- Shredded Chicken Sandwich. Because stuffing contains so much seasoning and flavor already, it cuts down on many of the ingredients you need to make certain dishes.
- Stuffing Meatballs. Stove Top stuffing is also a great addition to meatballs. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Stuffing Meatloaf. Meatloaf is already one of the easiest dinner meals you can make, but with Stove Top stuffing meatloaf, you’ll have it prepped and ready for the oven in 10 minutes flat.
- Chicken and Stuffing Bake. Looking for an all-in-one dinner idea that you can prepare and cook in less than an hour? Reach for the Stove Top! This chicken and stuffing bake is a delicious, nutritious dinner that requires only five ingredients.
- Chicken and Cornbread Casserole. This is another great recipe that requires only the most basic pantry staples, and you can whip it up in about 10 minutes.
- Chicken Cordon Bleu Casserole. This casserole is a meat lover’s dream. Featuring both chicken and ham, it also includes Swiss cheese, chicken-flavored stuffing, Dijon mustard, and cream of chicken soup.
- Stuffing Biscuits. If you’ve ever wished you could fit the entire holiday season into a biscuit, these stuffing biscuits are the answer. They’ll remind you a little of Red Lobster’s Cheddar Bay biscuits.
- Mashed Potato Stuffing Bites. Ah, that age-old argument: Stuffing or mashed potatoes? These tiny treats are for anyone who falls firmly in the middle and just can’t decide between them.
EASY VEGAN STOVETOP STUFFING (30 MINUTES!) - FROM MY BOWL
From frommybowl.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- If your bread is not already dried, spread the cubes out on a baking tray and bake at 325F until they are dry and crunchy, checking on the pan every 5 minutes or so.
- Add a splash of Water or Vegetable Stock to a large, oven-safe pan over medium heat. Toss in the diced Celery, Onion, and Carrot, and sauté until translucent.
- Add in all of the spices and mix well. Then, add the dried bread cubes to the pot or pan, with 1 cup of vegetable stock. Stir well, reduce the heat to medium-low, and cover the pot with a lid.
- Let the stuffing “simmer” for 10-12 minutes in total. During this time, stir it around every 2-3 minutes and add in additional Vegetable Broth in 1/2 cup measurements. The mixture will start to soften and form a more “stuffing” like consistency.
THE BEST VEGAN STOVE TOP STUFFING - HEALTH MY LIFESTYLE
From healthmylifestyle.com
4.8/5 (10)Total Time 25 minsCategory Side DishCalories 165 per serving
- The night before, cut your bread into cubes and place in a large bowl to dry out. You want it to be the texture of day old bread—noticeably dry but not rock hard. If you forgot to dry out your bread you can bake it in the oven at 400°F (205°C) for about 4-5 minutes until crispy and golden; set aside.
- In a nonstick pan over medium heat, add the onion and celery using a tablespoon or two of water or broth at a time to keep it from sticking. Cook until the onion is translucent, about 5 minutes.
- Mix in the broth (*if you are using a softer bread you made not need as much broth, start with 1 cup and add more as needed) and lentils followed by the bread, tossing gently to combine. Remove from heat and cover for 10-12 minutes until soft.
EASY VEGAN STOVE TOP STUFFING • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
4.8/5 (5)Total Time 30 minsCategory Side DishCalories 77 per serving
- Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
- To make the stuffing: Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
- Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened. Once softened it will be easy to stir, so stir well to combine and serve hot. *I find some types of bread are more absorbent than others so if 1 cup of vegetable broth was not enough to reach desired texture, add a splash more, cover and let sit again until desired texture is reached.
VEGETARIAN STOVETOP STUFFING - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (6)Total Time 22 minsCategory Side DishCalories 229 per serving
- SAUTE VEGETABLES: While bread is toasting, heat butter on medium in a skillet or non stick wok. Add onion, celery, garlic and pepper. Saute for 4-5 minutes. Add diced apple, poultry seasonings and thyme and saute another 2 minutes.
- FINISH STOVETOP STUFFING: Add bread cubes and parsley. Mix in 1/2 cup broth to moisten. Add more broth if needed to the consistency you like (more if you like stuffing moist, less if you like it drier). Taste and add salt and pepper as needed. Lower heat to low, cover and let it sit for 5 minutes to allow bread cubes to absorb flavors. Stir and serve.
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- Simple Is Best Dressing. The familiar mix of herbs in this dressing offers homey comfort. Simply use vegetable broth instead of the chicken broth to keep this dressing vegetarian-friendly.
- Rye, Kale, Mushroom, and Pumpkin Seed Stuffing. Again, you'll need to sub in vegetable stock instead of the chicken stock in this hearty, flavorful stuffing for a vegetarian take, but this recipe welcomes it, since it's packed with umami-rich mushrooms, pepitas, and savory rye bread.
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- Butternut Squash and Cheddar Bread Pudding. Fresh butternut squash adds just the right amount of sweetness to this bold vegetarian dressing that's laced with Tuscan kale and extra sharp cheddar cheese.
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- Skillet Stuffing with Apples, Shallots, and Cranberries. Plenty of fall fruit gives this dish a sweet-and-savory vibe. Again, use veggie stock in place of the chicken stock called for the recipe to make it vegetarian.
- Kale Dressing. Crispy around the edges and soft in the center, this side dish laced with fennel, onions, and slow-cooked kale will please everyone at the table.
- Leek Bread Pudding. This decadent but simple savory bread pudding keeps things rich (but meat-free) with milk, cream, and plenty of melty cheese—it's definitely one of our favorite vegetarian stuffings.
- Cornbread-Stuffed Roasted Squash. This stuffed squash is loaded with classic fall flavors. Pack the filling into acorn squash for a satisfying vegetarian main dish or bake it in a pan to put on a buffet.
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