Semi-Homemade Stuffing

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Tori Raye
Recipe by  Tori Raye

“This is a wonderful semi-homemade stuffing with lots of flavor and textures. I made this for Thanksgiving and I got a lot of compliments and it was all gone within minutes. Use 2 boxes of chicken broth if you like it moist, 1 box if you like it dry.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
  3. Bake in the preheated oven until golden brown on top, about 30 minutes.

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Reviews (3)

Rate This Recipe
Tori Raye
8

Tori Raye

Made this again this year - many compliments. This is a great stuffing that tastes like you spent a long time putting it together, when you spend little time in the kitchen with this. Yummy!!

amy
3

amy

Simple. I felt it was too salty though.

carol
1

carol

I assume this would have been 5 stars if I had followed the recipe exactly! My kids did the shopping for me and got the Stove Top stuffing mix, and I just went with it. Liking softer stuffing, I used about 48 ounces of chicken broth, and it seemed too soft so I left it in the oven at least 20 extra minutes and it ended up with a pretty good texture but a slightly burned flavor. Will try again with the bagged stuffing mix and I'll bet it will be great.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 967 mg
  • 39%

Based on a 2,000 calorie diet

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