We take the most sacred of all side dishes (the dressing, of course) & cheat our way through it this year. And, you know what? We may never go back to the old way–sorry, mom!
Doctored Up Stove Top Stuffing
Yep, you read that right. We FULLY got our cheat-ON this year. And, we’re not ashamed.
If you’ve never cooked using Stove Top instant stuffing mix, then this is the time to start new habits, friend.
It comes in a handful of flavors including: Cornbread, Turkey, & Chicken. Go with what you’re able to find because it’s not gonna matter too much–they’re all pretty tasty in this recipe.
We use it as the base of our dressing. After adding just a few ingredients to the base, we put it in a cast iron pan and pop it in the oven to bake. (Of course, you can use a regular casserole dish).
Did I mention all the butter?…Yep, there’s a LOT of that, too.
Add Flavor to Your Dressing (Stuffing)
You can doctor these ready made base mixes with just about anything you want. I mean — look at how many different dressings sit upon all our tables every year.
Some favorite additions to dressings (stuffing):
- Wild Rice
- Even…oysters (You do you.)
Also, lots of herbs make dressing sing. My favorites are sage & rosemary. I love them equally.
Make Ahead & Freeze
Okay, seriously–this is the gift that keeps on giving. You can make this ahead of time and freeze it. Or, even better, you can double batch this recipe and make one for now & one for later.
Take advantage of all the ease this hack allows. You deserve it!
Holidays CAN be low stress, if we just let it be easy.
And, this, is EASY.
- 3 Boxes Stove Top Stuffing Mix (Turkey or Cornbread flavor)
- 1 & 1/2 sticks of butter (1/4 c. per box of Stove Top)
- 4 1/2 c. Water (1 & 1/2 c. per box of Stove Top)
- 1 medium onion diced
- 3 celery ribs diced
- 2 TBLS minced fresh sage (or thyme or rosemary)
- 3 TBLS butter (for sautéing onion & celery)
- 2 TBLS butter (for topping prior to baking)
- Optional: 1/4 - 1/2 c. Chicken Stock
- Preheat oven to 375°
- Cook all 3 boxes of Stove Top as per directions on box. Set aside.
- Over medium-high heat, sauté the diced onions and celery in the butter (3 TBLS) until onions are translucent and celery has softened.
- If using a cast iron skillet to sauté the onions and celery, then once they have softened, mix the cooked Stove Top stuffing directly into the cast iron skillet.
- If using a casserole dish, then add the celery and onions & the stuffing to the casserole dish. Mix well to combine.
- Add any minced fresh herbs you'd like at this stage. Mix to combine.
- Smooth the top of the dressing down until it is all even.
- If the dressing needs a bit more moisture to smooth down, then add ¼-½ cup of chicken stock to the mixture (or more, if needed). This should loosen it up a bit. Don't add too much liquid. You don't want it soupy--just spreadable.
- Cut 3 TBL butter into little pea sized pieces & place all over the top of the dressing. Dotting evenly over the entire dish.
- Bake for 45 minutes - 1 hr., or until top and edges have browned. Let rest for 10 minutes before serving.
- Freezes beautifully
- Make ahead & reheat
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Amount Per Serving: Calories: 115Total Fat: 11gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 28mgSodium: 142mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g
Doctored Up Stove Top Dressing
I seriously love, LOVE, LOOOOVE dressing. It’s what I wait for all year long.
But….I really love it when someone else spends days making it. 🙂
Baking the cornbread & biscuits, then mixing with egg, sautéing the celery, onion, and adding other beautiful things into this magical dish to make it so mouth watering takes a lot of time that I just don’t have these days.
So–I’LL CHEAT this year. #notsorry