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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a must-have dish with my family. Leftovers freeze well, too.Mary Tallman, Arbor Vitae, Wisconsin Ingredients:
1 package (14 ounces) seasoned stuffing cubes |
1-1/2 cups boiling water |
1/2 pound fresh mushrooms, coarsely chopped |
2 cups finely chopped celery |
1 cup finely chopped onion |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 eggs, beaten |
1 teaspoon poultry seasoning |
pepper to taste |
1/4 cup butter, melted |
paprika |
minced fresh parsley |
Directions:
1. In a large bowl, combine the stuffing cubes and boiling water; stir until water is absorbed. Add the mushrooms, celery and onion. In a small bowl, combine the soup, eggs, poultry seasoning and pepper until blended. Add to stuffing mixture; mix well.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 45 minutes or until a thermometer reads 160°. Sprinkle with parsley. Yield: 12 servings.
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