21 Best Stove Top Stuffing Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Stove Top Stuffing

Air Fryer Stove Top Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried bread stuffing mix
• 1 1/4 cups hot chicken or vegetable broth
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped onion
• 1 celery stalk, finely chopped
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Instructions

1. 1. Gather ingredients and preheat the air fryer to 360°F (180°C).
2. 2. In a medium skillet, melt the butter over medium heat and sauté the onion and celery until translucent, about 4 minutes.
3. 3. Stir in the stuffing mix and the poultry seasoning and thyme until the mix is coated.
4. 4. Gradually add hot broth, mixing until the mixture is just moistened and holds together.
5. 5. Transfer the stuffing to an air fryer safe dish, press into an even layer, and place in the air fryer.
6. 6. Air fry for 8 to 10 minutes, stirring halfway, until the top is golden and crisp.
7. 7. Let rest 2 minutes before serving.

2. Easy stove top Stuffing

Easy stove top Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried bread stuffing mix
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Instructions

1. 1. Heat the olive oil in a saucepan over medium heat.
2. 2. Add the onion and celery; cook until softened, about 4 to 5 minutes.
3. 3. Stir in the stuffing mix and thyme; cook for 1 to 2 minutes.
4. 4. Pour in the broth, stirring to moisten the mix until it absorbs most of the liquid.
5. 5. Remove from heat, cover, and let stand 5 minutes to hydrate.
6. 6. Fluff with a fork and season to taste before serving.

3. Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Crockpot chicken and stuffing combines simple ingredients like chicken, stuffing, cream of chicken, sour cream, and chicken broth to create an irresistible meal that your family will love!

Ingredients

• 4 Chicken Breasts or 12 Chicken Tenders
• 2 (6 oz) Box of Stuffing
• 1 (10.5 oz) Can Cream of Chicken
• 1 Cup Sour Cream
• ½ Cup Chicken Broth + 1/2 Cup Chicken Broth

Instructions

1. Spray the bottom of your crockpot with canola spray.
2. Place chicken in the bottom of your slow cooker.
3. Sprinkle the stuffing evenly over the top. (you can use just one box if you prefer)
4. In a bowl, add the cream of chicken, sour cream and 1/2 Cup chicken broth. Mix to combine.
5. Pour mix over the top of your stuffing.  Spread evenly.
6. Cook on HIGH for 3-4 hours, LOW for 5-6 hours
7. While cooking pull the chicken and stuffing mixture away from the sides of your crockpot allowing the sour cream, cream of the chicken mixture to fall down the sides a bit during cooking. Make sure you evenly smooth back the mixture to cover all of your stuffing for the rest of the cooking process.
8. Add additional chicken broth (up to 1/4 cup additional if needed) if your stuffing seems a bit dry.
9. Once done cooking, add more chicken broth (up to 1/4 cup additional if needed) if the stuffing still seems a bit dry.
10. Start to break up your chicken pieces with a fork or spoon to shred a bit.
11. Mix well to combine all the flavors.
12. Serve with gravy.

4. Homemade Stuffing

Homemade Stove Top Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT50M · Yield: [‘8’]

This homemade stove top stuffing combines dried bread cubes, butter, celery, onion, mushrooms, and poultry seasoning for a comforting holiday side dish. Once the bread is dried, everything comes together in one pot on the stove. Serve it with turkey, chicken, or ham for Thanksgiving, Christmas, or Sunday dinner.

Ingredients

• 10 cups bread (cut into 1/2″ cubes)
• 1/2 cup butter
• 1 cup white onion (finely diced)
• 1 cup mushrooms (finely diced)
• 1 cup celery (finely diced)
• 1 – 2 teaspoons poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chicken or turkey broth

Instructions

1. Preheat the oven to 300°F. Cut the bread into 1/2-inch cubes.
2. Arrange the bread cubes on one large or two small rimmed baking sheets in a single layer. Bake for 10–15 minutes, stirring once or twice, until golden and dry.
3. Melt the butter in a Dutch oven or large pot over medium heat. Sauté the onion, mushrooms, and celery until softened, about 7 minutes. Add the garlic and cook for 3 more minutes.
4. Stir in the poultry seasoning, salt, pepper, and broth. Cook over medium to medium-high heat until the broth is hot but not boiling, stirring to combine.
5. Add the bread cubes and toss gently, taking care not to crush them. Cover the pot, remove from the heat, and let sit for 10 minutes.

5. Keto Stuffing

Keto Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cauliflower rice
• 1/2 pound ground sausage (or turkey)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/4 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Instructions

1. 1. In a skillet, brown the sausage over medium heat until fully cooked; drain excess fat.
2. 2. Add the olive oil, onion, and celery; cook until softened, about 5 minutes.
3. 3. Stir in the cauliflower rice and sage; cook 3 to 4 minutes to blend flavors.
4. 4. Pour in the broth and simmer until the mixture is moist and heated through, adding more liquid if needed.
5. 5. Season with garlic powder, salt, and pepper to taste; remove from heat and serve.

6. Hearty Chicken Stuffing Casserole

Chicken Stuffing Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’16’, ’16 servings’]

Chicken, frozen mixed veggies, dry stuffing, and cream of chicken soup come together to make this satisfying weeknight casserole. It’s full of savory, flavorful ingredients to fill your belly with!

Ingredients

• 2 1/2 lbs boneless skinless chicken breasts (raw, cut into 1 inch pieces)
• 21 oz cream of chicken
• 16 oz frozen mixed vegetables
• 6 oz dry stuffing mix (like Pepperidge Farm)
• 1/2 cup water (can use up to 1 cup if needed)

Instructions

1. Spread 1/2 cup of cream of chicken on the bottom of the casserole dish. Add the diced chicken breasts.
2. Mix the remainder of cream of chicken soup with the frozen vegetables. Spread evenly on top of the raw chicken.
3. Top with stuffing mix. Pour water over the top of stuffing mix to wet.
4. Bake at 400F covered with tinfoil for 45 minutes.

7. Southern Cornbread Dressing

Traditional Southern Cornbread Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [’12’]

Moist cornbread dressing with celery and onions is a must at Thanksgiving. Traditional Southern Cornbread Dressing is simple and classic.

Ingredients

• 2 C cornmeal
• ½ C all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp sugar (optional)
• 2 eggs (beaten)
• 2 C buttermilk
• 2 T bacon drippings (or melted butter)
• ½ C butter
• 1 bunch green onions (chopped)
• 1 large yellow onion (diced)
• 4 celery ribs (diced)
• 1 6 oz package of herb-seasoned stuffing mix (Stove Top)
• 4 eggs (beaten)
• 6-8 C chicken stock

Instructions To make cornbread

1. Preheat oven to 425°. In a 10-inch cast iron (or an 8″ x 8″ baking pan), melt 2 Tb of bacon drippings or butter in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
2. Combine the dry ingredients in a large mixing bowl and whisk to combine well. Add the eggs and buttermilk. Stir together with a wooden spoon or spatula until just combined.
3. Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
4. Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.

To make dressing

1. Preheat the oven to 350°.
2. Melt ½ C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes.
3. Add the cornbread, sautéed veggies, and Stove Top to a large mixing bowl. Mix to combine. Add the eggs and chicken broth and mix well. The amount of chicken broth you add will depend on personal preference. Check out the Variations section above for more details.
4. Pour into a 9″ x 13″ baking pan. Bake for 50 minutes or until lightly browned. Let sit for at least 10 minutes before serving.

8. Slow Cooker Chicken and Stuffing

Slow Cooker Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Slow Cooker Chicken and Stuffing is a retro recipe that is pure comfort food. Chicken breasts with a creamy stuffing and green beans is a one pot meal.

Ingredients

• 3-4 Boneless/Skinless Chicken Breasts
• 1/2 tsp Kosher Salt (1/4 tsp table salt)
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 6 oz Box Stuffing (chicken flavor)
• 1 cup Sour Cream
• 1 10.5 oz can Cream of Chicken Soup
• 1/3 cup Water
• 1 14 oz pkg Frozen Green Beans*

Instructions

1. Spray the crock with cooking spray. Then salt and pepper both sides of the chicken breasts and set in the bottom of the crock in one layer.
2. Sprinkle the garlic powder over the chicken. Then pour the stuffing over the chicken, covering it.
3. in a bowl, whisk together the sour cream, soup, and water. Spread over the stuffing evenly, covering all of it.
4. Add the frozen green beans on top of the soup layer, spreading them out evenly.
5. Place the lid on the slow cooker and cook on High for 3-4 hours, or Low for 5-7 hours, or until the chicken reaches 165° internal temperature.
6. Stir the stuffing before serving.

9. Chicken Stuffing Casserole

Chicken Stuffing Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups prepared stuffing (see Easy Stove Top Stuffing for measurement)
• 1 cup cream of chicken soup or homemade cream sauce
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth

Instructions

1. 1. Preheat oven to 350°F (180°C) and grease a casserole dish.
2. 2. In a large bowl, combine shredded chicken, prepared stuffing, cream of chicken soup, sour cream, half the cheese, and broth; mix until evenly combined.
3. 3. Transfer the mixture to the casserole dish and spread into an even layer.
4. 4. Top with the remaining cheese.
5. 5. Bake for 25 to 30 minutes until bubbly and the cheese is melted and lightly browned.
6. 6. Let stand 5 minutes before serving.

10. 5 Ingredient Turkey Stuffing

5 Ingredient Turkey Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cubed day-old bread
• 1 1/2 cups turkey broth
• 1/2 cup unsalted butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery

Instructions

1. 1. Melt butter in a skillet over medium heat and sauté onion and celery until tender, about 5 minutes.
2. 2. Add bread cubes and toss to coat with butter and vegetables.
3. 3. Pour in turkey broth gradually, stirring until the mixture is just moistened.
4. 4. Transfer to a greased baking dish and bake at 350°F (175°C) for 25 minutes.
5. 5. If desired, bake uncovered for an additional 5 minutes to brown the top.
6. 6. Let rest a few minutes before serving.

11. Vegan Sourdough Bread Stuffing

Vegan Sourdough Bread Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT65M · Total: PT85M · Yield: [‘8’, ‘8 people’]

This Vegan Sourdough Bread Stuffing tastes just like a classic stuffing recipe, but with a subtle zing in every bite.

Ingredients

• 1 pound sourdough bread (, cut into 1-inch cubes (about 12 cups))
• 1/4 cup vegan butter (, divided (+ more for greasing dish))
• 1 large onion (, diced)
• 1 cup celery (, diced)
• 4 cloves garlic (, minced)
• 12 ounces mushrooms (, sliced (about 4 cups))
• 2 teaspoons dried thyme
• 2 teaspoons ground sage
• 1 teaspoon dried rosemary
• 1/2 cup fresh parsley (, chopped (+ more for garnish))
• 1 teaspoon sea salt (, more to taste)
• Fresh ground pepper (, to taste)
• 2-3 cups vegetable broth (, low sodium (more if needed))

Instructions

1. Preheat oven to 350° F (176° C). Lightly grease a 3-Quart Casserole Dish and set aside.
2. Spread bread cubes onto a baking tray and place in oven until they are dry and slightly toasted. About 15-20 minutes. Move them around occasionally and keep an eye on them so they don’t burn. Place the toasted cubes in a large mixing bowl and set aside.
3. Increase heat to 375 degrees F
4. In a large pan, add 2 tablespoons of butter over medium heat. Add onion, celery and sauté until softened, about 5-6 minutes. Now add garlic and sauté until fragrant, about 30-60 seconds.
5. Add remaining 2 tablespoons of butter, once melted, add the mushrooms, dried thyme, dried rosemary and sage. Sauté for 5-6 minutes until mushrooms are softened.
6. Add just 2 cups of broth, salt & pepper to the pan. Bring to a simmer and cook for 2-3 minutes to combine flavors.
7. Remove from heat and slowly add the mixture to the bowl of bread cubes, using a ladle. Then add the fresh parsley and toss gently to combine. Keep adding broth until desired moisture is achieved. The bread should be very moist, but not soggy. Let the bread sit for a minute to determine if it needs more broth. Make sure all of the liquid is absorbed into the bread. If more moisture is needed after the pan is emptied, just add plain vegetable broth to the bowl. Taste for seasoning and add more as needed.
8. Place mixture into the prepared casserole dish and wrap tightly in foil.
9. Place in the oven and bake for 25-30 minutes or until heated throughout. Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top. Let sit 10 minutes before serving. Enjoy!

12. Meatloaf Made with Stuffing

Best Meatloaf Recipe Ever is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘6’, ‘6 people’]

This easy and best Meatloaf Recipe Ever was an immediate ‘I must have this recipe!’ moment, and I’ve been making it regularly ever since – for 15 years.

Ingredients

• 1 lb ground beef
• 1 pkg Stove Top Stuffing Mix
• 1 egg
• 1/2 cup milk ((I might add a splash more if I think it needs it))
• 2 tbsp Worcestershire sauce
• salt and pepper (to taste)
• 1 tbsp Mustard
• 1 tbsp Brown Sugar
• 1/3 cup Ketchup

Instructions

1. In a large bowl mix together all the ingredients for the meatloaf, add to a baking dish of choice that has been sprayed with oil. Press down on meat mixture so it’s even all over.
2. Mix together the topping and spread onto the meat topping
3. Bake at 350°F for 45-60 minutes, though it might be longer if you choose a taller dish versus a shallower one. Don’t bake past 160°F internal temperature to avoid dry meatloaf.
4. Serve and enjoy!

13. Sausage Stuffing

Stovetop Sausage Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Stovetop Sausage Stuffing is the best stuffing recipe for the holidays! It’s made on the stove, so you don’t have to worry about it taking up room in your oven. The browned sausage adds so much flavor and you won’t believe that there are only FIVE ingredients in this easy stovetop sausage stuffing recipe!

Ingredients

• 1 cup of celery (chopped)
• 1 cup of onions (diced)
• 12 ounce bag of herb seasoned stuffing
• 1 lb pork sausage
• 32 ounces of low-sodium chicken broth

Instructions

1. Dice and chop onions and celery. Set aside.
2. Brown sausage in large stove top pan until fully cooked. Remove sausage from pan and place in separate bowl. Do not drain grease.
3. Add onions and celery to frying pan and sauté for 3-5 minutes, using a wooden spoon to stir frequently so they do not burn.
4. Add sausage back to pan. Then pour in stuffing mix and carefully mix to combine. (You can also do this in a large bowl if your pan isn’t big enough).
5. Add chicken broth about 1/2 cup at at time, pouring it over the whole mixture.
6. Let simmer until broth runs out. Repeat adding in broth. Do not stir the stuffing! If you need to scrape the bottom of your pan, gently do so without mixing the rest of the stuffing.
7. Place in oven-safe pan to keep warm or serve immediately.

14. Chicken Stuffing Bake

Chicken Stuffing Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’]

This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients – it’s so comforting. 

Ingredients

• 1 box/pkg Stove Top stuffing mix
• 1 1/2 cups chicken (cooked and shredded)
• 1 can cream of chicken soup
• 1 small onion (diced)
• 1 medium carrot (grated)
• 1.5 cup chicken broth
• 1 cup broccoli florets (steamed)
• 1/2 cup cheese (grated)
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees
2. In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
3. In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
4. Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.
5. Enjoy!

15. Vegetarian Stuffing

Vegetarian Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cubed day-old bread
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced mushrooms
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• salt and pepper to taste

Instructions

1. 1. Heat the olive oil in a large skillet over medium heat.
2. 2. Sauté onion, celery, and mushrooms until softened, about 5 to 7 minutes.
3. 3. Add bread cubes and sage; cook for 1 to 2 minutes to toast slightly.
4. 4. Pour in vegetable broth gradually, simmering until the stuffing is moistened and heated through.
5. 5. Season with salt and pepper, remove from heat, and fluff with a fork before serving.

16. Low Carb Paleo Cauliflower Stuffing

Cauliflower Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

My cauliflower stuffing is a healthy twist on the classic, packed with roasted veggies, herbs, and so much flavor. Perfect for Thanksgiving!

Ingredients

• 1 large head Cauliflower ((cut into small florets))
• 1 large Onion ((sliced))
• 1/4 cup Celery ((chopped thinly))
• 2 cloves Garlic ((minced))
• 1/4 cup Olive oil ((can also use butter or ghee))
• 1/2 tsp Poultry seasoning
• 1/2 tsp Dried thyme
• 1/2 tsp Ground sage
• 1 tsp Sea salt ((or less if your poultry seasoning contains salt))
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley ((chopped))
• 1/4 cup Pecans ((chopped; omit for nut-free))

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well.
2. In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
3. Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.
4. Add the fresh parsley and pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

17. Vegan Stuffing

Vegan Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cubed vegan bread
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced mushrooms
• 1 1/2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• salt and pepper to taste

Instructions

1. 1. Heat olive oil in a large skillet over medium heat.
2. 2. Sauté onion, celery, and mushrooms until softened.
3. 3. Stir in vegan bread cubes and sage; toast for 1 to 2 minutes.
4. 4. Add vegetable broth gradually and simmer until the mixture is moist and heated through.
5. 5. Season to taste and fluff before serving.

18. Carrot Casserole

📋 Carrot Casserole (with Stove Top Stuffing) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 people’]

This delicious Carrot Casserole recipe is really 2 dishes in one! It combines carrots and Stove top stuffing for an easy, quick and unique side dish. It’s the perfect side for Easter dinner or any holiday dinner.

Ingredients

• 6 cups cooked carrots (*about 7-8 medium to large carrots)
• 10 oz – can condensed cream of celery soup
• 1/4 cup water
• 120 g -package of Stovetop stuffing mix
• 5 tbsp butter
• 1 large onion, chopped
• 1 cup sharp/old cheddar cheese, shredded
• green onions, chopped

Instructions

1. Preheat oven to 325 degrees F/162 degrees C and spray a small round roaster or casserole dish with non-stick cooking spray.
2. Peel and chop carrots into small pieces.
3. Place carrots in boiling water and cook until a fork can easily go through them. Drain.
4. In a microwave safe bowl, cook 2 of the 5 tbsp butter and onions in microwave for 2 minutes.
5. In a small roaster or casserole dish, add soup, cooked carrots, water and stove top stuffing (dry mix) then mix in onion in melted butter.
6. Sprinkle on shredded cheese.
7. Top with remaining (3 tbsp) of melted butter.
8. Bake for 20 minutes in preheated oven. (325 F/163 C)

Garnish (optional)

1. Garnish with chopped green onions. Serve warm.

19. Apple Fig

Apple Fig Stuffing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’16’]

Apples and figs give this savory stuffing classic the perfect hint of sweetness. A stovetop stuffing that’s easy to make and a fabulous addition to your holiday feast.

Ingredients

• 10 Tablespoons butter
• 2 Gala apples (, cored and chopped, 3 cups)
• 1 large onion (, chopped, 1 1/2 cups)
• 2 ribs celery (, chopped, 1 cup)
• 4 ounces dried figs (, chopped, 1 cup)
• 1 teaspoon dried marjoram
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 pkg. (12 – 14 ounces seasoned stuffing mix ((stuffing bags seem to come in varying sizes now so I have added a range for the size))
• 1 can (14.5 ounces) chicken broth
• 2 Tablespoons chopped parsley

Instructions

1. In large deep-sided skillet melt butter over medium-high heat. Cook apples, onion, celery, figs, marjoram, kosher salt and pepper until just tender, 6-7 minutes, stirring occasionally.
2. Add stuffing mix and chicken broth, tossing until combined. Cook until heated through. At this point you can serve the stuffing or transfer the stuffing to a baking dish, cover with foil, and keep warm in the oven.
3. Sprinkle with chopped parsley.

20. One Pot Chicken Stuffing

One-Pot Chicken & Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

You don’t need multiple pots for this savory, flavorful dinner! This easy comfort food recipe is a hit with kids and adults alike.

Ingredients

• 1 tbsp vegetable oil
• 2 chicken breasts (cut into cubes)
• 1 box chicken stuffing mix
• 1 cup celery (diced)
• 1 cup carrots (peeled and diced)
• 1 can cream of mushroom soup (284ml can)
• ½ cup milk
• 1 cup cheddar cheese (shredded)

Instructions

1. Add oil to a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally.
2. Add celery and carrots to skillet and continue to cook until chicken is fully cooked and veggies are softened. Remove mixture from skillet.
3. Prepare stuffing according to package directions in the same skillet. Stir in chicken and veggie mixture.
4. In a small bowl, mix together milk and cream of mushroom soup. Pour into the skillet. Heat on low heat until heated through.
5. Remove from heat and stir in cheddar cheese. Serve hot.

21. Gluten-Free Stuffing

Easy Gluten-Free Stuffing for Thanksgiving – Savory Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups gluten-free bread cubes
• 1 1/2 cups gluten-free vegetable or chicken broth
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 teaspoon dried thyme
• 1 tablespoon olive oil

Instructions

1. 1. Heat olive oil in a skillet; sauté onion and celery until soft.
2. 2. Add gluten-free bread cubes and thyme; cook 1 to 2 minutes to coat.
3. 3. Stir in hot broth gradually until bread is moist and tender.
4. 4. Remove from heat and let stand for 5 minutes.
5. 5. Fluff with a fork and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.