ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
- Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
- Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
- Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
SIMPLE CHICKEN FLAVORED SKILLET STUFFING
Easy and very good! Please adjust all seasoning to taste. Add in some dried chili flakes for extra heat when frying the onions and garlic if desired. Feel free to add in some frozen peas or other cooked veggies.
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet saute the onion, garlic (if using) and celery, in butter, until soft.
- Stir in the remaining ingredients, except the bread crumbs; simmer for 5 minutes.
- Add the bread crumbs; cover, turn off heat, and allow to sit for 8-10 mins (if the mixture seems dry, then add in a bit more chicken broth).
- Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 348.7, Fat 14.9, SaturatedFat 8.1, Cholesterol 30.5, Sodium 726.8, Carbohydrate 44.1, Fiber 3.3, Sugar 5, Protein 9.6
SKILLET PORK CHOPS AND STUFFING
Complete with green beans and stuffing (and ready in just 20 minutes), these skillet pork chops are just like Grandma's! (Maybe even better.)
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until cooked through (160°F). Remove from skillet; cover to keep warm.
- Add beans, water and remaining 2 Tbsp. butter to skillet. Bring to boil, stirring occasionally.
- Stir in stuffing mix just to moisten. Top with the chops; cover. Reduce heat to low. Cook 5 min. or until heated through.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 26 g
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
- Transfer to a casserole dish or serving plate.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
CAST-IRON SKILLET STUFFING RECIPE - (4/5)
Provided by gstark
Number Of Ingredients 17
Steps:
- The day before: Tear apart bread into approximately 1/2-inch pieces and let dry overnight. Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in oven for 10 to 15 minutes, until golden brown. Day of: Place bread, walnuts and thyme in a very large mixing bowl; stir ingredients to combine and set aside. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a seasoned 13-inch cast-iron skillet over medium heat. Once butter is melted, add onion, carrot, celery, sage and garlic. Cook until onions are translucent, 8 to 12 minutes, stirring occasionally to avoid burning. Add pork sausage to skillet and cook until browned, 10 to 12 minutes, stirring occasionally. It is OK for brown pieces to stick to bottom of skillet. Pour 1/4 cup wine into skillet and scrape bottom of skillet to deglaze. Cook until wine has completely evaporated. Season lightly with salt and pepper. Scrape skillet mixture into mixing bowl with bread and nuts and mix well. Immediately place skillet back on medium heat. Pour in remaining 1/2 cup wine and scrape bottom of skillet to deglaze. Cook until wine is nearly evaporated, stirring frequently to avoid any sticking. Turn heat down to medium-low and place remaining 1/2 cup butter in skillet until completely melted, stirring frequently. Once butter is melted, pour skillet liquid over bread mixture, tossing bread mixture well to ensure even coating. Let mixture cool for a few minutes. In a small mixing bowl, whisk egg yolks together with 2 cups stock. Pour over bread mixture and toss well to ensure even coating, adding more stock if needed as bread soaks up liquid. Season with salt and pepper and mix well. Lightly coat skillet with butter and place dressing mix back in it. Lightly coat a piece of aluminum foil with butter or oil and tightly seal top of skillet. Place skillet into oven and bake 28 to 35 minutes, until hot in center of dressing (thermometer should read 150 degrees). Increase oven temperature to 425 degrees and remove foil from top of skillet. Grate fresh Parmigiano-Reggiano cheese over the top of dressing and continue to bake until top is thoroughly browned, 20 to 30 minutes. Garnish with fresh thyme and serve once slightly cooled, 15 to 20 minutes.
CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
SKILLET STUFFED CABBAGE
Many people, me included, love stuffed cabbage but don't like all that tedious rolling. Here's a recipe that gives flavor without the work.
Provided by Barefoot Beachcomber
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 or 5-quart saucepot, cook ground beef and onion over medium-high heat, stirring frequently for 5 minutes or until beef is cooked through, drain any fat.
- Stir in rice mix, water and allspice.
- Bring mixture to a boil then reduce heat to low.
- Cover and simmer 10 minutes; stir.
- Top with shredded cabbage and press down gently.
- Pour spaghetti sauce over cabbage.
- Cover and cook for 15-20 minutes until cabbage is just tender.
Nutrition Facts : Calories 339.1, Fat 10.5, SaturatedFat 3.2, Cholesterol 70.3, Sodium 1036.9, Carbohydrate 31.3, Fiber 3.8, Sugar 22.6, Protein 30
CHICKEN & STUFFING SKILLET
Make and share this Chicken & Stuffing Skillet recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
- Prepare stuffing in skillet according to package directions except let stand 2 minute.
- Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
STUFFING-TOPPED PORK & APPLE SKILLET
This pork chop skillet is ideal comfort food. From the apples and sautéed onions to the stuffing, it's the food equivalent of a bear hug.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
- Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
- Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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