Easy Stuffed Stuffing Recipe

As a child, I didn't show much interest in cooking. I didn't realize my error until I became a young adult and found myself in my own apartment, responsible for my own meals. Like any other college student, I began to develop my own recipes from the items that happened to be in my cabinets at the time. This recipe, Stuffed Stuffing, began as an experiment with Thanksgiving leftovers. After mixing diced cooked turkey with the stuffing, I knew I had a winner. Over time, it developed into a staple for my family.

Now that I'm no longer pinching my pennies so hard, I enjoy using substitutions to keep the dish fresh. Bulk sausage, browned and drained, offers a pleasant spice. Ground pork or turkey go well with cornbread stuffing.

Of course, this dish is high in protein and carbohydrates, so I recommend serving it with a serious serving of vegetables. I like to contrast the soft texture of the stuffing with crisp steamed snow peas and broccoli. But you can serve whatever your family prefers, confident that dinner will be an instant success.

Stuffed Stuffing

Ingredients:
1 small onion
4T margarine
1 10oz can chicken
1 4oz can mushroom stems and pieces
1 scant tsp sugar
1 6oz chicken stuffing mix

Halve and thinly slice the onion. In a medium saucepan, sauté in 2 T margarine with sugar, until translucent. Drain chicken and mushrooms, reserving liquid. Add water to liquid to make 1 ½ cups. Add 2T margarine, liquid, mushrooms and chicken to onions. Bring to a boil. Stir in stuffing mix. Cover and remove from heat until set. Fluff with a fork.

Serves 4.