Sunday, November 27, 2011

Pampered Chef- Savory Herbed Stuffing

For years my family has made an italian stuffing for Thanksgiving. It's a tradition.  While I love my family traditions, this one is not my favorite. A few years ago when hubs starting joining us, he felt the same way as I did.  So, this year we decided to add another stuffing to our Thanksgiving feast. I decided on this Pampered Chef recipe and am so glad I did.  Hubs loved it and it will definitely be our new tradition for Thanksgiving.  
* Changes I made: I omitted the onions and did not sauté the celery.  I liked the extra crunch the celery added.  I only added 2 Tbs of butter to the stuffing mixture since I didn't saute any veggies.  
*Next time I will make the following changes: I will chop the cranberries so that there is more sweetness in each bite.  I will also add some chopped walnuts to the mixture as well.
Savory Herbed Stuffing
package (14 ounces) herb-seasoned cubed stuffing
cup sweetened dried cranberries
tablespoon Pantry Rosemary Herb Seasoning Mix
cup (1 stick) butter or margarine
cup sliced celery
cup chopped onion
cans (14-141/2 ounces each) chicken broth

Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Professional (10-in.) Skillet over medium heat. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.
Spoon stuffing into Rectangular Baker; cover with aluminum foil. Bake, covered, 20 minutes. Remove foil; bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

1 comment :

  1. I made this for dinner last night and it was a HUGE hit! I made a few changes - mostly b/c I was only trying to feed a family of 4. But still had the same flavors. It was delicious and as my husband said: "I tore it up. Avery tore it up." I guess that translates to: it was really good and make it again please!


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