I have always loved stuffing that was cooked in the bird, but the cavity inside is just so small compared with how many people the bird can feed. So I figured out a way to get the juicy stuffing from the bird without limiting myself to a small amount. In fact, when you use the trick outlined in my recipe, you can easily make a 13″ x 9″ casserole dish full of stuffing that tastes like you cooked it in the bird. All you need to do is cook some sort of bird at the same time.
Ingredients:
- Mrs. Cubbison’s Seasoned Traditional Stuffing $3.79
- Juice from 5 Cooked Chicken Thighs (about 1.5 cups)
- 1 Egg $0.15
- 1 1/2 Cups Celery $0.45
- 1/2 Onion, Chopped $0.08
- 1 Cup Butter $2.00
Total: $6.47
Full Video Tutorial
Preparation:
- Preheat the oven to 350°F.
- Saute onions and celery in butter
- Combine dressing with butter and sauted vegetables.
- Stir juice from cooked thighs in gradually.
- Spoon into 2 1/2- or 3-quart greased casserole dish and cover.
- Bake on middle rack of preheated 350°F oven for 35 minutes until internal temperature reaches 165°F.
- Remove cover and bake 5 to 10 minutes longer for a crisper top.
Kitchen Items used in this recipe
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| FullStar Vegetable Chopper | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
