Stove Top Stuffing

Course: 

  • 1 1/2 cups pre-packaged chopped, fresh seasoning blend (onions, celery, bell peppers)
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon black pepper
  • 1 1/2 tablespoons Creole seasoning-spice mix
  • 1 1/2 tablespoons minced garlic
  • 1 pound boneless, skinless chicken or turkey (may be cooked or raw), cut in irregular sized pieces
  • water or chicken broth, as needed
  • 1/2 pound crumbled cornbread
  • 1 pouch Stove Top stuffing for chicken (herbs already added)
  • 3/4 cup Reising’s New Orleans seasoned French bread stuffing mix 
  • 4 eggs
  • 1 stick margarine, cut into pieces

 

 

Dunbar's Hearty Mixed Bread Stuffing

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