Recipe
Author
Hy-Vee Test Kitchen
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Description
Put a homemade twist on traditional bagged stuffing with a few simple additions.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 bag(s) Hy-Vee Bakery bread cubes | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 medium onion, chopped | ||
| 1 (8 oz) container baby bella mushrooms, sliced | ||
| 1 (14.5 oz) can Swanson's chicken broth | ||
| ½ c. Hy-Vee butter | ||
| ⅓ c. dry white wine, such as Chardonnay or Sauvignon Blanc | ||
| 1 (6 oz) pkg Hy-Vee turkey stuffing mix | ||
| 1 tbsp. minced fresh rosemary or 1 tsp crumbled dried rosemary |
Things To Grab
Directions
- Preheat oven to 350 degrees.
- Spread bread cubes on a baking sheet. Bake, stirring occasionally, until cubes are toasted, 10 to 15 minutes.
- Heat olive oil in a large sauté pan over medium heat. Sauté onions and mushrooms until onions are translucent and mushrooms are tender, about 15 minutes.
- Add broth, butter and wine; stir until butter is melted and mixture begins to bubble.
- In a large bowl, toss together toasted bread cubes, stuffing mix and rosemary. Slowly add the liquid mixture, toss until thoroughly combined.
- Transfer to a 13-by-9-inch casserole dish sprayed with non-stick cooking spray.
- Bake, covered, 30 minutes. Remove cover and continue baking for 10 to 15 minutes or until top is golden brown.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 380mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2010.