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.
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.
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.
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
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.