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Nutrition Facts
Serving Size 1 (191g) Recipe makes 6 servings
Calories 283
Calories from Fat 56		(19%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 1194mg		49%
Potassium 297mg		8%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 2.6g	10%
	Sugars 6.7g
Protein 8.3g		16%
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Thanksgiving Turkey Dinner

Erin Harris

Thanksgiving Stuffing (Cheat! Using Stove Top=))

Recipe #46560 | 15 min | 5 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Aroostook
Nov 17, 2002

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, quick with that homemade taste.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Saute onions and celery in butter.
2
Sprinkle with Bell's seasoning.
3
Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.
4
Heat broth through and set aside.
5
Read directions on your favorite stuffing mix.
6
Add enough hot water to the broth to make up the required liquid needed.
7
(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.
8
Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).

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Featured Reviews for This Recipe

From: mommyoffour

On Nov 9, 2009

Oh my goodness, that didn't taste like Stove Top at all! I love the fact that I didn't have to cut up bread the day before and let dry! I plan on using this for all our holiday meals. I did add the giblets and used my homemade chicken stock and it tasted just like my original stuffing!!! Thank you so much for sharing the shortcut with me!

0 people found this review helpful

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From: Chef #821001

On Apr 18, 2009

I used this recipe for Thanksgiving and everyone thought it was great. I found that reading the comments helped me to modify it just right. Thanks everyone for your help.

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From: Karen From Colorado

On Nov 5, 2007

I make my stuffing the same way as this recipe, except that I also simmer the neck and giblets in seasoned water to make stock and then chop the meats from the neck and giblets into the stuffing as well Sometimes I will also add in about 1/2 lb cooked breakfast sausage. It really is a very easy and delicious stuffing.

8 people found this review helpful

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From: Mimi Bobeck

On Dec 7, 2002

Yes, however Melany *, you did not necesarilly have to bake it for 5 minutes. If you like you stuffing firm, borderline dry (like the kids like it), you can just take it out of the oven and let it rest for a few minutes. That way it doesn't dry out or evaporate the spices. Just a tip. Hope that jelps you out, since I know this is also a staple for Christmas dinner as well. Tchuss!

8 people found this review helpful

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