Skillet Stuffing Recipe
Skillet Stuffing Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup crushed corn bread stuffing or crumbled day-old corn bread
  • 1/2 cup cooked rice
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon poultry seasoning, optional
  • Salt and pepper to taste

Directions

In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the corn bread mixture and seasonings; mix well. Cook over medium heat until lightly browned. Yield: 2 servings.
Originally published as Skillet Stuffing in Reminisce Extra October 1998, p47

Nutritional Facts

1 each: 296 calories, 18g fat (9g saturated fat), 243mg cholesterol, 584mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 10g protein.

  • 1/2 cup crushed corn bread stuffing or crumbled day-old corn bread
  • 1/2 cup cooked rice
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon poultry seasoning, optional
  • Salt and pepper to taste
  1. In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the corn bread mixture and seasonings; mix well. Cook over medium heat until lightly browned. Yield: 2 servings.
Originally published as Skillet Stuffing in Reminisce Extra October 1998, p47

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MY REVIEW
kayray38 User ID: 977961 23621
Reviewed Jul. 5, 2009

"very good -- I doubled the recipe."

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