Quick Side Dish Stuffing from Sun-Maid |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I pulled this from a magazine, and I have not made it yet. This is similar to how I cook my own holiday stuffing (I add poltry seasoning) but I think it sounds goods with their additions of raisens and nuts. I might even try it with cranberries if I make it for Thanksgiving. Ingredients:
1/2 cup chopped celery |
3/4 cup diced onion |
1/4 cup butter or 1/4 cup margarine |
1 (14 1/2 ounce) can chicken broth |
1/2 cup raisins |
1 (8 ounce) package herb stuffing mix |
1/3 cup chopped pecans, toasted |
1 dash poultry seasoning (optional) |
Directions:
1. Cook onion and celery (poultry seasoning, if you are using it) in butter over medium heat until softened, about 2-3 minutes.
2. Add broth and raisens.
3. Bring to a boil, reduced heat, and simmer for 3 minutes.
4. Stir in stuffing mix and pecans.
5. Remove from heat, cover, and let stand 5 minutes.
6. Fluff with fork before serving.
7. FOR A CASSEROLE STUFFING:.
8. After stirring in the stuffing and pecans, put mixture into a buttered casserole dish and cover with foil. (You can refrigerate unitl you are ready to bake.).
9. Bake for 30 minutes at 350 degrees.
10. Uncover and bake 5 additional minutes for a crisp top.
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