Stuffing Mixes

[Kitchen Witch]

Herbed Meat Squares


1 cup stewed tomatoes or milk
2 cups Kellogg's® Stuffing Mix
1 teaspoon salt
1/8 teaspoon thyme
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped onion
1 egg
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
1/2 cup mushroom sauce


1. Heat tomatoes in 3-quart saucepan. Add KELLOGG'S Stuffing Mix, seasonings, Worcestershire sauce and onion. Beat until well-blended. Add egg. Beat well. Add meats, mixing until thoroughly combined. Pack lightly into 9 x 9 x 2-inch baking pan. With handle of wooden spoon, cut into 9 squares and around outside edges. Spoon mushroom sauce evenly over meat.

2. Bake at 375° F about 45 minutes or until done.

[Kitchen Witch]

Gourmet Meatballs

2 cups Stuffing Mix
3/4 cup milk
1 pound lean ground beef
1/2 pound ground pork
1/2 teaspoon onion powder
1 teaspoon garlic salt


1. In large mixing bowl, combine Stuffing Mix and milk. Let stand about 5 minutes or until stuffing mix is soft. Beat well. Add remaining ingredients, thoroughly combining. Portion and shape into 16 balls, about 1 3/4 inches in diameter. Place meat balls in single layer in shallow baking pan coated with cooking spray.

2. Bake at 375° F about 40 minutes or until done. Serve hot with chili sauce or catsup, if desired.

Note

Mixture may be shaped into 1-inch balls for hors d'ouvres. Reduce baking time to about 35 minutes.

[Kitchen Witch]

SAUSAGE STUFFING BALLS


1 lb. ground sausage, browned
1/2 cup celery, chopped
1/2 cup onion, diced
1 (8 oz.) pkg. stuffing mix
1/2 cup cranberries, chopped
1 egg, beaten
1 cup chicken broth
1/2 cup butter, melted

Preheat oven to 325 degrees F.

Place sausage, celery and onion in a skillet; heat until vegetables are tender.

Transfer to a bowl; toss with stuffing mix. Stir in cranberries, egg, chicken broth and butter; mix well.

Shape into 8 10 balls; arrange on an ungreased baking sheet.

Bake at 325 degrees for 30 minutes.

Servings: 8-10

[Kitchen Witch]

STOVETOP STUFFING MIX ADDITIONS

Vegetables:
Bell Peppers: 1/2 cup each diced green and red pepper. Cook and stir peppers in 1 Tbsp. hot oil 5 minutes.

Carrot: 1/2 cup shredded carrot

Corn: 1 can (8 oz.) whole kernel corn or whole kernel corn with peppers

Mushrooms: 1 can (4 oz.) sliced mushrooms, drained

Tomato & Green Onions: 1 medium tomato, chopped, drained and 1/4 cup chopped green onions

Zucchini: 1/2 cup thinly sliced zucchini

Nuts and Cheese:
Cheddar Cheese: 1/2 cup KRAFT Shredded Cheddar Cheese

Nuts: 1/2 cup chopped almonds, pecans, walnuts, pistachios, cashews or chestnuts

Parmesan Cheese: 1/3 cup KRAFT 100% Grated Parmesan Cheese

Meats and Seafood:
Bacon: 5 strips OSCAR MAYER Bacon, cooked, crumbled

Giblets: 1/2 lb. giblets, cooked, drained and chopped

Ground Meat: 1/2 lb. ground meat (beef, turkey, chicken or pork), cooked, drained

Oyster: 1 can (8 oz.) oysters, drained

Sausage: 6 oz. bulk sausage, cooked, drained

Fruits:
Apple: 1 medium apple, cored, chopped

Dried Fruits: 1/2 cup chopped mixed dried fruits (apples, dates, raisins, apricots and prunes)

Orange: 1 can (11 oz.) drained mandarin orange segments or 2 tsp. grated orange peel and halved sections from 2 oranges

Peach: 1 can (8-1/2 oz.) peach slices, drained, chopped

Pear: 1 medium pear, cored, chopped

[Kitchen Witch]

VEGETABLE STUFFING BAKE

4 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter, melted OR margarine, melted
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup
1/2 cup sour cream
2 small zucchini, shredded
2 medium carrots, shredded
1 small onion, finely chopped

Preheat oven to 350 degrees F.

Mix 1 cup stuffing and butter. Set aside.

Mix soup, sour cream, zucchini, carrots and onion. Add remaining stuffing. Mix lightly. Spoon into 1 1/2 quart baking dish. Sprinkle with reserved stuffing mixture.

Bake at 350 degrees F for 35 minutes or until hot.

Servings: 6

[Kitchen Witch]

Confetti Cornbread Stuffing

1 Box (2 6oz bags) Corn Bread Stuffin'
1 cup green bell pepper
1 cup yellow bell pepper
1 cup red bell pepper
1 cup chopped onion
1 cup chopped celery
1 cup chopped cilantro
2 tablespoons minced garlic
1 cup chicken broth or stock
1 cup melted butter or margarine
1 16oz can whole kernel corn
1 bunch green onions thinly sliced

Note: for extra Latino flavor add 16oz can Ortega chilies drained.

Combine peppers, onion, garlic, and celery. Briefly sauté the vegetables in the melted butter until transparent. Add corn and chili peppers if desired and cook for a few more minutes. Remove from heat.

Take two packages of stuffin' mix, put in a large mixing bowl, and combine with the vegetables.

Add the green onion and cilantro. Let dressing cool before placing in turkey or for a casserole put in a greased casserole dish and bake 30-45 minutes in
350-degree oven.

Makes 10-12 1/2-cup servings.

[Kitchen Witch]

CORN FRITTERS

2 eggs
1 can (16 ounces) cream style corn or use 2 cups fresh corn kernels plus 1/4 cup cream
1-1/2 cups Corn Bread Stuffin'
1-1/2 tablespoons green onions, chopped
1/4 teaspoon salt
dash cayenne pepper
butter or margarine

Beat eggs. Add corn, cream if needed, stuffing mix, chopped green onions, salt and pepper. Melt butter in griddle pan. Drop corn mixture by spoonfuls onto butter. Fry until golden brown on each side. Serve warm. Excellent when served with fried ham or baked, poached or fried fish. Makes 12 cakes.