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Stuffing without a Turkey

Stuffing without a Turkey

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
BALIA

BALIA

A great dish that combines store bought stuffing with olives, pickles and herbs to create a magnificent concoction sure become a Thanksgiving--or anytime--favorite. I use milk in place of water when preparing the stuffing mix.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the stuffing according to directions on package.
  3. Over medium-low heat in a large saucepan, place the ground beef, onions and garlic. Slowly cook and stir until the onions are soft and the beef is evenly brown. Drain and set aside.
  4. Place potatoes in a large, deep skillet with oil. Slowly cook and stir 10 minutes, or until evenly brown and tender, but firm.
  5. Mix the stuffing, ground beef mixture, potatoes, pepper, salt, pimento peppers, olives, sweet pickles and dill pickles in the baking dish.
  6. Return to the oven and bake 30 minutes. Serve hot.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JATTTCEPEDA
21

JATTTCEPEDA

11/18/2002

This is a very flavorful recipe and very moist. I would add this to my turkey anytime.

radgrl2001
6

radgrl2001

11/29/2011

I made this for our Thanksgiving dinner and thought it was very good. I wanted to use sausage instead of ground beef, but this actually worked out well with beef since one guest was Muslim and doesn't eat pork. However, I may try it with sausage in the future.

Auntie Lan
3

Auntie Lan

11/14/2012

I used a can of evaporated milk and added a cup of raisins and chopped red delicious apples (which I personally love). I didn't have pickles on hand so I used sweet relish instead (which turned out marvelously). This recipe is delicious throughout the year.

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