Stove Top Stuffing in the Oven
Adding just a few simple ingredients to store bought Stove Top Stuffing and baking it in the oven makes for an easy side dish worthy of your holiday tables.
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Servings:
Calories: 240kcal
Ingredients
- ½ cup unsalted butter (divided)
- 3 celery ribs (diced)
- 1 small yellow onion (diced)
- 3 Tablespoons mixed chopped fresh herbs (I used sage, rosemary, and thyme)
- 2 boxes Stove Top Chicken or Turkey Stuffing mix
- 2 ½ cups low sodium chicken broth
- 2 eggs (beaten)
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish.
- In a sauce pan, melt 6 Tablespoons of the butter over medium heat. Add the celery and onions and saute until softened, 5-6 minutes. Add the rest of the butter and the chopped herbs, stirring for about a minute, until the butter is melted.
- Pour the celery and onion mixture into the prepared casserole dish. Top with the stuffing mix. Pour the chicken broth evenly over the top, followed by the eggs.
- Stir the mixture very well, until all the breadcrumbs are moistened, and eggs and veggies are fully incorporated. Smooth the top.
- Bake for 20-25 minutes, until the mixture is golden brown and crisped on top. If you want it crispier, bake an additional 5 minutes.
Notes
- Stuffing can be assembled the night before serving. Store covered in the fridge. Bring to room temperature about 30 minutes before baking. If the stuffing mix looks dry, add a few extra splashes of chicken broth before baking.
- Leftovers keep in the fridge for up 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 525mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg
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