TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 12 servings


  • 1 package (14 ounces) seasoned stuffing cubes
  • 1-1/2 cups boiling water
  • 1/2 pound fresh mushrooms, coarsely chopped
  • 2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 eggs, beaten
  • 1 teaspoon poultry seasoning
  • Pepper to taste
  • 1/4 cup butter, melted
  • Paprika
  • Minced fresh parsley

Nutritional Facts

1 cup: 201 calories, 6g fat (3g saturated fat), 48mg cholesterol, 780mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large bowl, combine the stuffing cubes and boiling water; stir until water is absorbed. Add the mushrooms, celery and onion. In a small bowl, combine the soup, eggs, poultry seasoning and pepper until blended. Add to stuffing mixture; mix well.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 45 minutes or until a thermometer reads 160°. Sprinkle with parsley. Yield: 12 servings.
Originally published as Family Favorite Dressing in Country Woman November/December 2004, p36

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