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Classic Cocktail Meatballs Recipe
Appetizer American

Classic Cocktail Meatballs Recipe

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 15x10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
  2. 2 Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
  3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
  4. 4 Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

By Kraft

Bacon-Wrapped Stuffing Balls
Appetizer

Bacon-Wrapped Stuffing Balls

4.0

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
  4. 4 Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
  5. 5 Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

By Cynthadeltorro

Breaded Parmesan Chicken
Dinner

Breaded Parmesan Chicken

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
  3. 3 In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
  4. 4 Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!

By Allrecipes Member

Lemon Stuffed Chicken
Dinner

Lemon Stuffed Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
  3. 3 Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

By Pbearfin

Quick and Easy Chicken and Stuffing Casserole
Dinner

Quick and Easy Chicken and Stuffing Casserole

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. 3 Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
  4. 4 Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
  5. 5 Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

By richtina

Sweet Pea Autumn Casserole from Country Crock
Dinner

Sweet Pea Autumn Casserole from Country Crock

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine Hellmann's or Best Foods Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
  2. 2 Combine stuffing mix with Country Crock Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

By Allrecipes Member

Easy Ham and Swiss Casserole
Dinner

Easy Ham and Swiss Casserole

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. 3 Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

By Mallory Brown

Easy Baked Pork Chops with Stuffing
Dinner American

Easy Baked Pork Chops with Stuffing

3.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
  3. 3 Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

By He Cooks

Swiss Chicken Casserole
Dinner American

Swiss Chicken Casserole

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
  2. 2 Whisk condensed soup and milk together in a small bowl until well combined.
  3. 3 Arrange chicken in the prepared baking dish. Layer each breast with a slice Swiss cheese, then spoon soup mixture over top. Sprinkle with stuffing mix and drizzle with butter.
  4. 4 Cover and bake in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Carolyn A Burdette

Broccoli Chicken Casserole
Dinner American

Broccoli Chicken Casserole

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Place chicken breasts in a large pot; add enough water to completely cover chicken. Bring to a gentle simmer; cover tightly with a lid and cook until chicken is no longer pink in centers, about 15 minutes.
  4. 4 Transfer chicken to a cutting board. Cut into bite-sized pieces when cool enough to handle.
  5. 5 Combine condensed soup and mayonnaise in a bowl.
  6. 6 Place chicken into a 9x13-inch baking dish; layer cooked broccoli, soup mixture, and Cheddar cheese over top.
  7. 7 Sprinkle dry stuffing mix over top.
  8. 8 Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
  9. 9 Serve hot and enjoy!

By Tracy

Green Chile Meatloaf
Dinner

Green Chile Meatloaf

5.0

Prep
10 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix ground beef, stuffing mix, milk, green chiles, onion, egg, jalapeno ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper together for meatloaf in a bowl until thoroughly combined. Form into a loaf shape and place in a baking dish.
  3. 3 Mix jalapeno ketchup, brown sugar, and vinegar for glaze together in a bowl; spread evenly over top of the meatloaf.
  4. 4 Bake in the preheated oven until no longer pink in the center, about 55 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to rest for 10 minutes before slicing and serving.

By Cody Lowry

Buttermilk Turkey Meatloaf Muffins
Dinner American

Buttermilk Turkey Meatloaf Muffins

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.
  3. 3 Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DELANIA

Stuffed Flank Steak
Dinner American

Stuffed Flank Steak

4.4

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine stuffing mix, water, and butter in a medium bowl; mix well and let stand for 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border; scatter green onions and red bell pepper on top.
  3. 3 Roll up from the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in a 9x13-inch baking dish.
  4. 4 Combine gravy, wine, garlic, and cheese in a small bowl; mix well and pour over steak.
  5. 5 Roast in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C) for medium, about 1 hour. Let stuffed steak stand for 5 minutes before slicing and serving with sauce from the dish.

By BarbiAnn

Crispy Juicy Oven-Fried Chicken Breasts
Dinner American

Crispy Juicy Oven-Fried Chicken Breasts

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  4. 4 Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  5. 5 Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

By Judy in Delaware

Turkey Breast Roulade with Apple and Raisin Stuffing
Dinner American

Turkey Breast Roulade with Apple and Raisin Stuffing

4.7

Prep
45 min
Cook
90 min
Total
145 min

Instructions

  1. 1 Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
  3. 3 Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
  4. 4 Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
  5. 5 Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

By ainsliek

Family-Approved Old Bay Salmon Patties Recipe
Dinner American

Family-Approved Old Bay Salmon Patties Recipe

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add onion; cook until lightly softened and translucent, about 5 minutes. Transfer onion to a bowl; reserve drippings in the skillet.
  2. 2 Stir stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander into onion until well mixed. Stir in salmon until well combined; divide and form into 8 patties (I use an old egg ring that works great).
  3. 3 Heat the same skillet over medium heat. Add patties; cook until golden brown and cooked through, 4 to 5 minutes per side.

By James Ridinger

Chicken and Stuffing Casserole
Dinner American

Chicken and Stuffing Casserole

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
  3. 3 While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.
  4. 4 Mix both condensed soups with sour cream in a bowl until well combined.
  5. 5 Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
  6. 6 Top with soup mixture and spread stuffing evenly over top.
  7. 7 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
  8. 8 Serve hot and enjoy!

By CathyP

Sweet Potato and Turkey Shepherd's Pie
Dinner American

Sweet Potato and Turkey Shepherd's Pie

4.3

Prep
30 min
Cook
90 min
Total
140 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
  2. 2 Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
  3. 3 Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
  4. 4 Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
  5. 5 Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
  6. 6 Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.

By ChristineM