Lemon herb stuffing with
with mushrooms, celery, onions,
and lots of chopped fresh parsley.
I usually double this recipe so that I have lots
for Thanksgiving dinner and can put several
bags in the freezer for roast chicken dinners
later in the year.
I use the herbed cubed stuffing in a bag.
Chop all the vegetables and begin adding them to
the pan with hot butter starting with the
onions and celery then adding
the sliced mushrooms. Saute for about 5 minutes.
Stir in the seasonings.
Add the stuffing and chicken broth.
Toss well and add a good squeeze of lemon juice.
Lots of chopped fresh parsley is a must.
Toss well and you're ready to stuff your bird
or refrigerate until needed.
I love having a few of these bags of stuffing in
the freezer. They turn a roast chicken
into the perfect Sunday dinner.
- 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
- 1 C chopped onion, about 1 medium
- 1 C chopped celery, about 2 stalks celery,
- 1 C sliced fresh mushrooms, about 4 -oz
- 1/2 C chopped fresh parsley
- 2 t thyme
- 1/4 t salt
- 1/4 t pepper
- 1/2 stick butter
- 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
- Juice of 1/2 large lemon about, 2 T lemon juice
Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner.
passed doen from Grandma Daisy
Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Confessions Of A Plate Addict