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Ingredients

• ✓ dry stuffing mix
• sage
• celery
• chicken broth
• cream of celery soup
• cream of chicken soup
• water
• turkey breast
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine stuffing mix, sage, celery, and chicken broth in a large bowl until evenly moistened; set aside. Stir condensed cream of celery soup with ½ can water in a small bowl until smooth; set aside. Repeat with condensed cream of chicken soup in a separate bowl.
3. 3 Sprinkle 1/3 of the stuffing mixture evenly in the prepared baking dish. Layer 1/2 of the shredded turkey on top and pour the celery soup mixture over the turkey until evenly coated.
4. 4 Top with another 1/3 of stuffing mixture, followed by the remaining turkey. Pour chicken soup mixture over turkey until covered, then sprinkle the remaining stuffing on top.
5. 5 Drizzle melted butter evenly over the casserole and press the mixture firmly with a spatula until compact.
6. 6 Bake in the preheated oven until hot and lightly browned on top, 25 to 30 minutes.

By Kristi Evans

Ingredients

• ✓ dry stuffing mix
• ground venison
• water
• onion
• barbecue sauce
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix venison, stuffing mix, water, onion, 1/4 cup barbecue sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread remaining 1/4 cup barbecue sauce over the top of loaf.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By MOTHERHEN1982

Ingredients

• ✓ dry stuffing mix
• pork chop
• adobo seasoning
• sazon seasoning
• garlic powder
• black pepper
• salt
• dressing
• water
• margarine
• toothpick
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
3. 3 Bring 1 1/2 cups water and butter to a boil in a saucepan; add stuffing mix and cover.
4. 4 Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
5. 5 Remove pork chops from the bowl, reserving liquid and seasonings.
6. 6 Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.
7. 7 Stuff each pork chop with stuffing and close the pocket using a toothpick.
8. 8 Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
9. 9 Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By newmom09

Ingredients

• ✓ dry stuffing mix
• cranberry sauce
• turkey gravy
• dinner roll
• egg
• evaporated milk
• pumpkin pie mix
• pumpkin
• marshmallow
• brown sugar
• butter
• sweet potato
• fried onion
• black pepper
• salt
• olive oil
• balsamic vinegar
• green bean
• turkey breast
• poultry seasoning
• butter
• cranberry
• pecan
• butter
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
2. 2 Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
3. 3 Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
4. 4 Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
5. 5 Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
6. 6 Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
7. 7 Place the sheet pan in the preheated oven and bake for 30 minutes.
8. 8 Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
9. 9 Place the sheet pan back into the oven for 15 minutes.
10. 10 Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
11. 11 Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
12. 12 Return to the oven and bake for 10 minutes more.
13. 13 Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
14. 14 Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
15. 15 Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
16. 16 Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.

By Jessica Furniss

Ingredients

• ✓ dry stuffing mix
• sour cream
• lemon juice
• paprika
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
3. 3 Melt butter in a saucepan over medium-low heat and drizzle over chicken breasts in the baking pan.
4. 4 Bake in the preheated oven, until chicken breasts are no longer pink in center and outside, is browned, and juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

By Vincent Sammons