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Cube Stuffing

Oven Casserole

Ingredients

 

1 box (10oz) of Mrs. Cubbison's Herb Cube Stuffing

 

1/2 cup of Butter or Margarine*

 

1 cup of Celery, diced 1/4 inch

 

1 cup of Onion, diced 1/4 inch

 

1-1/2 cups of Chicken Broth or Water*

 

1 Egg, beaten (optional)

 

Directions

 

Preheat oven to 350°F. Spray a 9" x 13" casserole dish (3qt) with non-stick spray.

 

In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent. Remove from heat.

 

Add dressing mix and stir in chicken broth or water gradually. For a richer stuffing, add a well beaten egg and mix thoroughly.

 

Pour dressing into greased casserole dish, cover with foil and bake for 40 minutes. Uncover last 15 minutes for crisper top.

 

 

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

 

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

Top-of-Stove

Ingredients

 

1 box (10oz) of Mrs. Cubbison's Herb Cube Stuffing

 

1/2 cup of Butter or Margarine*

 

1 cup of Celery, diced 1/4 inch

 

1 cup of Onion, diced 1/4 inch

 

1-1/2 cups of Chicken Broth or Water*

 

Directions

 

In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent.

 

Stir in chicken broth or water and bring to a boil. Cover and reduce heat. Simmer for 3 minutes.

 

Remove from heat, add dressing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

 

 

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

 

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

Slow Cooker

Ingredients

 

1 box (10oz) of Mrs. Cubbison's Herb Cube Stuffing

 

3/4 cup of Butter or Margarine*

 

1 cup of Celery, diced 1/4 inch

 

1 cup of Onion, diced 1/4 inch

 

1-1/4 cups of Chicken Broth or Water*

 

2 Eggs, beaten (optional)

 

Directions

 

Spray slow cooker (5qt) with non-stick spray.

 

Melt butter and set aside.

 

In the slow cooker, whisk celery, onions, chicken broth (or water) and eggs. Then gradually whisk in melted butter.

 

Add dressing mix and toss until little liquid is left on the bottom of the slow cooker.

 

Place lid and turn onto HIGH setting. Cook on high for 1 hour 25 minutes.

 

Turn off. Carefully remove the lid, toss the dressing and cover again. Let sit 5 minutes before serving.

 

 

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

 

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

In-the-Bird (8-15 lbs)

Ingredients

 

1 box (10oz) of Mrs. Cubbison's Herb Cube Stuffing

 

1/2 cup of Butter or Margarine*

 

1 cup of Celery, diced 1/4 inch

 

1 cup of Onion, diced 1/4 inch

 

1-1/4 cups of Chicken Broth or Water*

 

Directions

 

In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent.

 

Stir in chicken broth or water and bring to a boil.

 

Remove from heat, add dressing mix and blend lightly.

 

Do not stuff turkey until just before roasting.

 

Stuff lightly in neck and body cavities allowing for expansion.

 

Close openings and roast turkey as usual.

 

 

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

 

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

In-the-Bird (16-24 lbs)

Ingredients

 

2 boxes (20oz) of Mrs. Cubbison's Herb Cube Stuffing

 

1 cup of Butter or Margarine*

 

2 cups of Celery, diced 1/4 inch

 

2 cups of Onion, diced 1/4 inch

 

2-1/2 cups of Chicken Broth or Water*

 

Directions

 

In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent.

 

Stir in chicken broth or water and bring to a boil.

 

Remove from heat, add dressing mix and blend lightly.

 

Do not stuff turkey until just before roasting.

 

Stuff lightly in neck and body cavities allowing for expansion.

 

Close openings and roast turkey as usual.

 

 

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

 

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.