Ingredients
Ingredients |
Oven Casserole |
Top-of-Stove |
Slow Cooker |
In-the-Bird 8-15 lbs |
In-the-Bird 16-24 lbs |
Mrs. Cubbison's Stuffing Mix |
1 box (12 oz) |
1 box (12 oz) |
1 box (12 oz) |
1 box (12 oz) |
2 boxes (24 oz) |
Butter or Margarine* |
1 cup (2 sticks) |
1 cup (2 sticks) |
¾ cup |
1 cup |
2 cups |
Celery, diced ¼ inch |
1 cup |
1 cup |
1 cup |
1 cup |
2 cups |
Onion, diced ¼ inch |
1 cup |
1 cup |
1 cup |
1 cup |
2 cups |
Chicken Broth or Water* |
1 ½ cups |
1 ½ cups |
1 ¼ cups |
1 cup |
2 cups |
Egg, beaten (optional) |
1 egg |
- |
2 eggs |
- |
- |
* For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
Oven Casserole Directions
- Preheat oven to 350°F.
- Spray a 9" x 13" (3qt.) casserole dish with non-stick spray.
- In a large (5qt.) sauce pan, melt butter on medium heat. Add vegetables and sauté until translucent. Remove from heat.
- Add stuffing mix and gradually stir in chicken broth or water. Add salt and pepper to taste. For a richer stuffing, add a well beaten egg and mix thoroughly.
- Pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Uncover for the last 15 minutes of bake time for a crispier top.
- For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
- For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
Top-of-Stove Directions
- In a large (5qt.) sauce pan, melt butter on medium heat. Add vegetables and sauté until translucent.
- Stir in chicken broth or water gradually, add salt and pepper to taste. Bring to a boil.
- Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve warm.
- For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
- For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
Slow Cooker Directions
- Spray slow cooker (5qt) with non-stick spray.
- Melt butter and set aside.
- In the slow cooker, whisk celery, onion, chicken broth or water and eggs. Gradually whisk in melted butter.
- Add stuffing mix and toss until little liquid is left on the bottom of the slow cooker.
- Cover and cook on HIGH setting for 1 hour 25 minutes.
- Ensure stuffing is fully cooked by achieving a temperature of 165° F.
- Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving.
- NOTE: You can double the recipe by doubling the ingredient quantities and cook time in an 8 qt. or larger slow cooker.
In-the-Bird Directions
- In a large (5qt) sauce pan, melt butter on medium heat.
- Add vegetables and sauté until translucent.
- Stir in chicken broth or water and bring to a boil.
- Remove from heat and gently stir in stuffing mix.
- DO NOT STUFF TURKEY UNTIL JUST BEFORE ROASTING.
- Gently stuff neck and body cavities, allowing for expansion.
- Close openings and roast turkey as usual.
- For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
- For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
- NOTE: Ensure stuffing is fully cooked by achieving a temperature of 165° F