|Nutritional Guidelines (per serving)|
|Servings: 6 cups (4-6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 98g||36%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy stuffing mix is similar to the famous, convenient top-of-the-stove mix. It's an excellent use for day-old bread, and you probably have most of the seasonings on hand.
For more chicken flavor, make the stuffing with low sodium chicken broth instead of water, or add 1 teaspoon of chicken bouillon granules or base to the water.
Serve the prepared stuffing along with a chicken, pork, or turkey dinner, or use it in a casserole.
- 6 cups soft fresh breadcrumbs
- 1 heaping tablespoon dried parsley flakes
- 5 tablespoons dried minced onion
- 1/3 cup dried celery flakes
- 1 teaspoon ground thyme
- 1 scant teaspoon freshly ground black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried leaf marjoram
- For the Stuffing
- 1 1/4 cups water or use low sodium chicken broth
- 3 cups stuffing mix
- 3 tablespoons butter
- Salt, to taste
Preheat oven to 350 F.
Spread the bread out on two baking sheets. Bake for about 10 to 15 minutes, or until it is dry and crumbly.
In a large bowl or large plastic food storage bag, combine the breadcrumbs with the dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram.
To prepare the stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil. Stir in the 3 cups of stuffing mix. Remove from heat, cover, and let stand for 5 minutes.
Taste and add salt, as needed.
Fluff with a fork and serve.
Chicken and Dressing Casserole Made With Stuffing Mix
Prepare the dressing following the instructions above with 1 1/4 cups water or broth, 3 tablespoons of butter, and 3 cups of stuffing mix.
Heat the oven to 400 F. Spray a 9-by-13-by-2-inch baking pan with nonstick cooking spray.
In a bowl, combine 1 1/2 pounds cubed boneless chicken breasts with 1 pound of frozen mixed vegetables, 1 can (10 3/4 ounces) of condensed cream of chicken soup, and 1/4 cup of sour cream.
Spoon the chicken mixture into the prepared baking pan. Top the mixture evenly with the prepared stuffing.
Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked.