Surprise Stuffing Recipes

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

25-MINUTE CHICKEN AND SALSA STUFFING SKILLET

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
• Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

SURPRISE STUFFING

Steps:

• In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-qt. casserole. Bake, uncovered, at 350° for 40 minutes.

CHICKEN SURPRISE

Steps:

• Place chicken in bottom of shallow oven pan.
• Combine cream of chicken soup, milk and half and half.
• Spread soup mixture over top of chicken breasts evenly.
• Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
• Place Swiss cheese slices over soup.
• In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
• Spoon stuffing mixture over cheese slices evenly.
• Cover pan with foil.
• Bake at 450 degrees for 45 minutes or until chicken is done.

STUFFING SURPRISE

Steps:

• In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper. Sprinkle 1 cup of stuffing into a greased 1-1/2-qt. baking dish. Top with squash mixture and remaining stuffing; drizzle with butter. Bake, uncovered, at 350° for 35 minutes or until lightly browned.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.