I love stuffing. I must admit that I do not wait for holidays to make it – and I do take the short cuts that are offered – instant stuffing on the stove – but I add a bunch of stuff that makes it more delicious. Here is my favorite stuffing recipe – using Kraft’s Stove top Turkey or Chicken Stuffing Mix
Little Farm Stuffing Recipe ( feeds about 16-20 depending how hungry folks are! I always seem to over cater anyway)
- 8 Tbsp of Olive Oil
- 1 bunch of celery hearts chopped
- 2 large onions chopped
- 2 boxes of Kraft Stuffing Mix for Turkey and 2 Boxes of Sage and Herbs Stuffing mix for Turkeys
- 6 cups of hot water
- 6 Tsp of Better Than Bouillon reconstituted into stock with the hot water
- 12 Tbsp of Unsalted Butter
- 1 cup of golden raisins
- 2 cups of chopped dried apricots
- 1 cup of dried cranberries
- Heat the olive oil in a large pan until hot then add the chopped onions, turn down the heat and cook until translucent
- Add the chopped celery and cook until softened
- Add all the raisins, apricots and cranberries
- Mix the stock with the butter until softened and partially liquified
- Add the stock ( water mixed with Better than Bouillon plus the added butter)
- Add the 4 packets of Kraft Stuffing Mix
- Mix all together until combined
- When the turkey is clean, has been brined, received an injection of marinade and is seasoned, fill both cavities with the stuffing – sew up the larger cavity and place in the roasting pan. Some of the stuffing may come out and that is fine as it will caramelize with the juices in the pan and become even more delicious!
- The rest of the stuffing should be placed into a large flat casserole and tabs of butter ( unsalted) on top then put into the oven at 400 degrees – with a last blast at broil for 5 minutes at the end to get the tops to brown.
- Serve! And prepare for seconds or thirds!
- You could cut this recipe into a 1/4 using only 1 box of the stuffing mix and use it for a chicken – yummy and easy for a family of 2 -4.