Stouffer’s stove top stuffing instructions

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becca tapert kYh O1Jk7EE unsplash
becca tapert kYh O1Jk7EE unsplash

This one must be easy.

Stovetop stuffing for the holidays.

There’s a lot you can use to flavor your stuffing, from onions and garlic to crab meat and sage. 

But even without these extras, it’s going to be delicious.

You’re going to need:

1 cup diced Vidalia onion (about 1 large)

2 cups bread cubes (6-7 1/2″ x 3″ slices bread)

1 package (14 oz.) Smoked Turkey Breast cut into 1/2-inch pieces

1/4 cup celery, chopped fine

12 oz. Smash garlic and onion soup mix

Butter, olive oil or spray oil to sauté veggies and cook the turkey in

Fresh parsley and sage, optional for garnish.

 Instructions: 

 Preheat oven to 350°F. Coat a 

2-quart casserole with cooking spray. 

 combine 1/2 cup onion, celery, 8 slices bread, carrot — carrot needed if you’re using an electric 

stove top to keep the bread from burning.  Melt 1 tbsp butter in large skillet or 

medium-sized pan. Saute chopped Vidalia onions in butter until soft and translucent, adding 

more butter as needed to prevent sticking. Add garlic and onion soup mix to sauteed 

onions and cook one minute, stirring occasionally. Remove mixture from heat and pour into 

prepared casserole dish. Add another coating of cooking spray or butter to the skillet if 

needed.”Makes enough stuffing for 10 to 12 servings. To serve family of 4, add 2 cups each of 

chopped celery, carrots and onion for a total of 4 cups vegetable combination” When ready to 

prepare, preheat oven to 375°F Stir in diced turkey into the stuffing mixture.

 Bake

 for 40-45 minutes, or until top is browned and heated through.”Smoked turkey breast available at most 

grocery stores. Look for a package in the refrigerated section near lunch meats. Substitute 

butter or olive oil if not using an electric stove top. For crispier stuffing, use hard bread 

cubes such as pumpernickels. If you use soft, fresh rolls or bread, par boil them in water to 

make them firmer and less likely to get mushy. 

Tips:

 I used a 14 0z turkey breast and a two quart casserole dish. I did not 

have a lot of celery, so I added a carrot. I also added two green onions.  Chris J. 

from Alabama writes: “I made this stuffing last night and it was awesome! I’m pretty sure you 

could add any type of veggie to this dish and it would taste good, but the way it’s written is 

great.Thanks for all the other tips on how to make this even more flavorful,” 

writes “Ruth C. from New Jersey.” “We make a similar recipe,” writes “Mike E. from 

Colorado. “To make it less fatty, you can use skim milk. Use skim milk for the turkey too. We get 

our milk from the 18-wheelers so we don’t have to use a lot of cream.” Another reader suggests 

using chicken broth to add flavor. Reader Michelle S. simply posted this comment 

on the chatboard: “I made a stuffing just like yours last night and it was great! I used a 

can of undiluted soup and added some chopped celery, onion and green pepper to the bread 

mix along with some salt and pepper. The recipe I used called for butter, but since butter would 

probably alter the taste of this stuffing, I really didn’t add any. I’m going to make this again for 

Thanksgiving 

 I know that my family is going to love it.” You can always adjust the recipe by 

using less stuffing and more turkey. Substitute chicken broth, white wine or apple cider for the 

water to add flavor. “I found a great variation on this recipe one day when I was making our 

regular stuffing. stouffer’s stove top stuffing I had forgotten to buy celery at the grocery store so 

I used celery seed instead! It gave it such a nice taste and smelled so good as it was baking in 

the oven. Now we just use celery seed for our stuffing. We love it!””My mother used to make a 

similar stuffing, but we ate it with pork chops and gravy,” writes Mary B. from Michigan. “I think 

this version might be better for people like me who don’t like the taste of celery.” Here’s how 

Dorothy M. from Florida makes her version of stovetop stuffing:”I usually substitute vegetable oil 

for the butter and chicken broth for the water.” Wrap any leftover stuffing in plastic wrap and 

refrigerate for up to two days. It freezes well, too. Just wrap it up tightly and freeze for up to six 

months. Thaw wrapped stuffing in the refrigerator overnight.  

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