You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Doctoring Up a Box of Stovetop-Type Stuffing Mix ~

IMG_8669I'm no different than a lot of you when it comes to weeknight dinners.  Sometimes I put a small chicken in the oven to roast, other times I fry a few pork chops, sometimes I roast or poach a turkey tenderloin -- easy to make, minimum-fuss fare.  Stuffing goes great with all of them.  That said, on a busy week day, many times, all I  have the time or inclination to make are two easy-peasy satellite side-dishes -- a bag of our favorite steam-in-bag vegetables, and, a box of "doctored up" Stovetop-type stuffing -- and there's no shame in either one.  That's why I keep Stovetop brand stuffing in my pantry at all times -- there are other brands, I like Stovetop.

IMG_8658Great stovetop stuffing from a box -- what the doctor ordered:

IMG_86321  6-ounce box Stovetop brand stuffing mix, or your favorite brand of stovetop-type stuffing

4  tablespoons salted butter

1/4  teaspoon poultry seasoning

3/4  cup diced celery

3/4  cup diced yellow or sweet onion

1/4  teaspoon poultry seasoning

1 3/4  cups chicken stock, microwaved until steaming

IMG_8636 IMG_8637IMG_8640 IMG_8642~Step 1.  Place a 2-quart saucepan over low heat.  Add the butter and poultry seasoning.  When the butter has melted, add the diced celery and onion.  Adjust heat to medium-high, and, stirring frequently, lightly-sauté the vegetables until crunch tender, 2 1/2-3 minutes -- do not overcook.  

IMG_8643 IMG_8646 IMG_8648 IMG_8650 IMG_8652~Step 2. Add and thoroughly stir in the the dry stuffing mix, being sure to stir until the sautéed vegetables are throughly incorporated throughout.  Add the steaming hot chicken stock.  Do not stir.  Cover the saucepan and allow to rest 3-5 minutes.  Uncover the saucepan and rake through the stuffing with a fork, to "fluff" it up.  Serve immediately.

Every now & then, it's OK to enjoy thinking inside the box:

IMG_8654Doctoring Up a Box of Stovetop-Type Stuffing Mix:  Recipe yields 4 servings.

Special Equipment List: cutting board; chef's knife; 2-quart saucepan w/lid; large spoon; fork

6a0120a8551282970b0263ec2929ef200cCook's Note: The sweet and savory act of combining porcine and apples is classic.  Every whole roasted pig that I've ever seen had an apple in its mouth.  I honestly can't remember where I read it or heard this, but, my recollection is: this centuries old custom had to do with pigs being fattened by feeding them apples, so, this was considered a show of respect for the animal, representing it eating apples in life and into eternity (hogs were typically slaughtered in the Fall and apples were in season).  All I know is pork and apples go hand-in-hand, and, this easy, family-friendly casserole is a recipe everyone should try: ~ My Aunt's Apple-Pie Pork-Chop & Stuffing Casserole ~.  Trust me, it's wonderful.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment