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Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• chicken breast
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.

By Susan

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• egg
• heavy cream
• mayonnaise
• onion
• parsley
• sherry
• crabmeat

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. 3 In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. 4 Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

By Frances S

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• broccoli
• corn
• onion
• sour cream
• cream of broccoli soup
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
3. 3 Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.

By COBRA

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• butter
• sage
• chicken
• cream of chicken soup
• cream of celery soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, stuffing mix, and sage in a medium bowl until combined; spread mixture on the bottom of a 9x13-inch baking dish. Spread cooked chicken over mixture. Combine cream of chicken soup, cream of celery soup, and water until blended; pour over chicken.
3. 3 Bake in the preheated oven until bubbling and golden on top, about 45 minutes.

By Sara Wahnsiedler Perry

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• ground turkey
• carrot
• green bean
• corn
• turkey gravy
• cream of mushroom soup
• cheddar cheese
• cranberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish.
2. 2 Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm.
3. 3 Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries.
4. 4 Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered.
5. 5 Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!

By Jenni

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• cornbread
• parsley
• ginger
• salt
• butter
• celery
• onion
• apple
• pecan
• apple juice
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. 2 Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. 3 In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

By Earla Taylor

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• apple
• chicken broth
• tart cherry
• walnut
• celery
• onion
• butter
• pork loin chop
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
2. 2 Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
3. 3 Season pork chops with salt and black pepper.
4. 4 Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
5. 5 Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• butter
• mayonnaise
• mustard
• chicken breast
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
3. 3 Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

By Monica Wyrick

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• bluefish fillet
• salt
• pepper
• water
• butter
• onion
• dill weed

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Cover a baking sheet with a lightly greased double thickness of aluminum foil.
2. 2 Trim bluefish of all dark meat. Rinse in cold water, then dry and season with salt and pepper.
3. 3 Place stuffing mix into a medium bowl. Stir in boiling water and 8 tablespoons melted butter until combined. Spread stuffing evenly over the prepared foil. Place fillets on top of stuffing. Brush fillets with remaining 2 tablespoons melted butter and sprinkle with minced onion. Top with dill sprigs, then crimp together the edges of the foil to seal.
4. 4 Bake on the center rack of the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue to bake until fish flakes easily with a fork, 20 to 30 more minutes.

By Rick

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• ground beef
• barbecue sauce
• onion
• milk
• egg
• garlic
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine ground beef, 1 cup barbecue sauce, onion, stuffing mix, milk, eggs, and garlic in a large bowl; mix thoroughly. Divide and shape into 2 loaves; place into the prepared baking dish.
3. 3 Combine remaining 1 cup barbecue sauce and brown sugar in a small bowl until well blended; pour glaze over meatloaves. Cover the baking dish.
4. 4 Bake in the preheated oven 60 to 90 minutes; uncover during the last 15 minutes of bake time. Let sit before slicing, 15 minutes.

By Melissa B

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• chicken breast
• ham
• swiss cheese
• cream of chicken soup
• sour cream
• white wine
• garlic powder
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Ingredients

• ✓ herb-seasoned dry bread stuffing mix
• raisin
• orange liqueur
• butter
• celery
• onion
• spicy sausage
• pecan
• apple
• butter
• chicken broth
• sage
• salt
• pepper

Instructions

1. 1 Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
2. 2 In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
3. 3 In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
4. 4 Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.

By Joan