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Semi-Homemade Stuffing

By: Tori Raye Supporting Member (Click to learn more about Supporting Membership)
"This is a wonderful semi-homemade stuffing with lots of flavor and textures. I made this for Thanksgiving and I got a lot of compliments and it was all gone within minutes. Use 2 boxes of chicken broth if you like it moist, 1 box if you like it dry."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (2)

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1/4 teaspoon minced garlic
  • 1/4 cup diced yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onion
  • 1 pear, cored and diced
  • 1 (12 ounce) package dry bread stuffing mix
  • 1/4 cup chopped fresh parsley
  • 1 (32 ounce) carton chicken broth

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
  3. Bake in the preheated oven until golden brown on top, about 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 173 | Total Fat: 4.1g | Cholesterol: 3mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 28, 2009 by Tori Raye Supporting Member (Click to learn more about Supporting Membership)  view full review
Made this again this year - many compliments. This is a great stuffing that tastes like you...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 27, 2011 by amy   view full review
Simple. I felt it was too salty though.

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