Stove top stuffing always tastes better than the boxed, take-out version. This recipe is made with store-bought ingredients and takes only about 15 minutes to make.
Just throw some frozen vegetables on the stove, add a hearty chicken broth of your choice, and cook for about 10 minutes.
Slice up your favorite stuffing mix (we like “the general foods”) and stir into the sauce before serving over cooked white rice or noodles.
stouffer’s stove top stuffing by General foods :
1. Cook three cups of frozen vegetables .
With one cup of broth in a skillet over medium heat. When the vegetables are done, add one cup of chicken broth.
2. Add your cubed stuffing.
And stir until the stuffing is thoroughly moistened. Serve over buttered noodles or rice.
3. Stir in your favorite brand of croutons.
And top the meal with chopped parsley.
Back to the meat department, it’s time to reveal our recipe for stove top stuffing, a dish that almost always produces a hearty first course on Thanksgiving or Christmas.
It’s given us quite a kick over the years, but we figured no one would treat it too seriously if we called it “stouffer’s stove top stuffing.”
It may not be worth about “seven points” in the Gourmandie Awards, but there is no reason why you shouldn’t try this appetizing dish from Stouffer s .
Turns out that General Foods Inc. of Chicago doesn’t consider the dish to be an official General Foods product. And, unfortunately, no one in the company is available for comment.
4. Slice up your favorite stuffing mix.
And stir into the sauce before serving over cooked white rice or noodles.
5. Add your cubed stuffing.
And stir until the stuffing is thoroughly moistened. Slice up your favorite stuffing mix and stir into the sauce before serving over cooked white rice or noodles.
Stir in your favorite brand of croutons and top the meal with chopped parsley. Serve over buttered noodles or rice and top with chopped parsley to garnish .
6. Cook for about ten minutes.
Serve over buttered noodles or rice and top with chopped parsley to garnish .Release Notes: I was given permission to include this recipe from a friend.
Although I have changed the wording in some instances, the recipes come from one of the oldest cooking books in America.
It’s a book so old, in fact, that it is printed on parchment paper . and no one I’ve ever spoken to has actually seen the original recipe.
The main ingredient in what was originally written as stove top stuffing was meat and the only seasoning was salt.
7. Turn up the heat.
This recipe is made with store-bought ingredients and takes only about 15 minutes to make. Just throw some frozen vegetables on the stove, add a hearty chicken broth of your choice, and cook for about 10 minutes.
Turn up the heat to high, cover the pan and let it boil for about five minutes or until vegetables are cooked.
Remove from heat, stir in your favorite stuffing mix, cover and let stand for about five minutes . .serve over buttered noodles or rice.
8. And serve over cooked white rice or noodles.
Until vegetables are cooked. Remove from heat, stir in your favorite stuffing mix, cover and let stand for about five minutes .Serve over buttered noodles or rice.
Turn up the heat to high, cover the pan and let it boil for about five minutes or until vegetables are cooked.
Remove from heat, stir in your favorite stuffing mix, cover and let stand for about five minutes.
9. And serve over cooked white rice or noodles.
Until vegetables are cooked. Remove from heat, stir in your favorite stuffing mix, cover and let stand for about five minutes.
10. Serve over cooked white rice or noodles. And go for the croutons.
Serve over buttered noodles or rice and top with chopped parsley to garnish .Release Notes: If you are into meatless dishes, you probably won’t find this dish much of a challenge. The original recipe calls for “mild white sauce” and only lists two seasonings: salt and ground black pepper. To us, this is a rather weak version of a venerable dish that can be made even better by using meat instead of pasta . . . .and adding more spices.
- And top the meal with chopped parsley.
Release Notes: If you are into meatless dishes, you probably won’t find this dish much of a challenge.
The original recipe calls for “mild white sauce” and only lists two seasonings: salt and ground black pepper.
To us, this is a rather weak version of a venerable dish that can be made even better by using meat instead of pasta and adding more spices.
The recipe was changed as published in the New York Times though I’m not sure what has changed here because the same instructions are given in both cases.
