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4 servings, 3/4 cup (175 mL) each
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Prepare as directed, substituting chicken broth for the beef broth, finely shredded carrots for the mushrooms and chopped fresh parsley for the bacon bits.
Prepare as directed, substituting apple juice for the beef broth, chopped red or green apples for the mushrooms and raisins for the bacon bits.
Prepare as directed, substituting orange juice for the beef broth, dried cranberries for the mushrooms and chopped toasted pecans for the bacon bits.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe using Stove Top cornbread stuffing with homemade turkey broth which had no added sodium, mixed with a tablespoon of dijon mustard. I added minced and sauteed onions and celery, and finely grated carrots and mushrooms. It was very good and the family loved it. It's a great alternative side dish to potatoes, rice, and pasta.
I would rate this recipe as excellent but Stove Top stuffing is a pre-prepared packaged item that is high in sodium all by itself. I used homemade broth in order to avoid increasing the already high sodium content.