Best Cheesy Stuffing Recipes

CHEESY BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare stuffing mix according to package directions, using 3 Tbsp of butter instead of 4.
• Heat cream of mushroom soup and Velveeta (or Cheez Whiz) over a low heat, and stir until well combined.
• Mix heated soup and cheese with the broccoli in a 2 qt baking dish.
• Top with stuffing.
• Bake for 30 minutes until heated through and top begins to brown.

CHEESY CHICKEN & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
• PrepareE stuffing in skillet according to package directions except let stand 2 minute.
• Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
• Cover and heat through (about an hour).

CHEESY CHICKEN BROCCOLI STUFFING BAKE

Steps:

• 1. Preheat oven 400 degrees. Prepare Stove Top Chicken Flavor Stuffing Mix as directed on box...set aside.
• 2. Melt butter in pan on medium high heat then brown chicken. Add Cream of Chicken Soup and mix well. Stir in the thawed and drained Broccoli. Add the Velvetta Cheese and stir well. Pour "pan cooked" ingredients into a 9x13 butter greased baking dish. Add stuffing on top and spread over ingredients in baking dish. Bake 40 minutes or until chicken is cooked.
• 3. Enjoy !!!

CHEESY SAUSAGE AND SAGE STUFFING

Steps:

• Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
• Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
• Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
• Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
• Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
• Do Ahead
• Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

CHEESY BACON RANCH POTATO STUFFING

Steps:

• Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes., Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.

CORNISH GAME HENS WITH CHEESY RICE STUFFING

Steps:

• Melt butter in saucepan.
• Add rice, celery and onions, cook for 5-10 minutes.
• Add chicken broth, bring to boil.
• Cover and simmer on low for 20 minutes.
• Stir in mushrooms if using.
• Cool.
• Mix in cheddar cheese.
• Season birds with salt and pepper, then stuff. Place extra stuffing mixture in separate pan.
• Place breast side up on a rack in a pan. Cover with foil.
• Roast at 400 degrees for 30 minutes.
• Remove foil, and continue roasting for 45 minutes, or until done. Baste occasionally with butter.
• The extra stuffing is added covered during the last 45 minutes. Remove the cover the last 15 minutes.
• Enjoy!

SLOW-COOKER PORK CHOPS WITH CHEESY CORN BREAD STUFFING

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

CHEESY ZUCCHINI & STUFFING CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
• Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
• Bake 25 to 30 min. or until heated through.

CHEESY BEEF CHILI & CORNBREAD STUFFING BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Brown meat with garlic in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
• Bake 30 min. or until heated through.

CHEESY MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
• Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
• Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

CHEESY STUFFING CUPS

Steps:

• Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
• Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake 10 mins or until cups are heated through and cheese is melted.

CHEESY STUFFING-TOPPED FRENCH ONION SOUP

Steps:

• Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
• Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.

BUTTER-BASTED PORK LOIN WITH STUFFING CRUST & CHEESY POLENTA

Steps:

• First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper. Bake in the oven until the bread is completely dry and browned just a little - this will take about 20 mins. Remove from the oven and rub with the garlic cloves while still warm. Use a whole clove on each slice, or half if you have small slices. Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs. Empty the crumbs into a mixing bowl and add the dried sage and onion, the parsley and a good pinch of sea salt. Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley (see tip, below left).
• Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction. Tie the loin with butcher's string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down. Sear and brown the top layer of fat, then turn the pork over and throw in the butter, garlic, rosemary, thyme, pepper and 2 tsp table salt. Once the butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.
• Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins. At the end of the cooking time, test the thickest part of the pork with a digital thermometer - it should read 70C when ready. If the meat hasn't reached the temperature, return it to the oven for 5 mins, then check again. Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don't have a digital thermometer, cook the pork for 1 hr 20 mins.
• While the pork is resting, pour the milk for the polenta into a saucepan and bring to the boil. Whisk in the polenta and cook over a medium heat until thickened, following pack instructions - it needs to be the texture of creamy mash. If your polenta is too thick, add a little more milk to loosen it. When it is ready, remove from the heat and whisk in the butter, Parmesan, lemon zest, truffle oil, fresh truffle (if using), salt and the cayenne to taste. Pour into a serving bowl and sprinkle over the chives.
• Untie the rested pork loin and give it a final baste with the cooking liquor. Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the soft polenta, Romanesco or broccoli sprinkled with toasted hazelnuts, and the buttery juices.

BEST CHEESY CHICKEN BROCCOLI STUFFING CASSEROLE

Steps:

• Preheat oven to 350° F.
• Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 - 4 minutes until crisp-tender. Set aside.
• In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.
• In large bowl, combine soups, mayo, milk, pepper, and garlic powder until creamy. Stir in cooked chicken (*I stew the whole breasts in water with a bay leaf for 1 hour, then pull into chunks), broccoli, celery and onion with the butter, until creamy again. Fold in DRY stuffing mix and 1 cup of the cheese.
• Spoon into a sprayed baking dish, sprinkle top evenly with rest of cheese and bake, covered, for 30 minutes. Uncover, and bake 5 minutes longer or until fully heated through and bubbly.

CHEESY STUFFING

Steps:

• Mix all ingredients together, and shape into 16 balls.
• Bake at 180C for 25 minutes.

STOVE TOP EASY CHEESY CHORIZO STUFFING

Steps:

• Crumble chorizo into large saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
• Prepare stuffing in same saucepan as directed on package.
• Stir in chorizo and cheese. Cover. Remove from heat. Let stand 5 min. Fluff with fork.

GRANNY DEE'S EASY, CHEESY STUFFING CUPS

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add celery and garlic; cook and stir 5 min. or until celery is crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, berries and nuts. Add 1 cup cheese and egg; mix lightly.
• Spoon into 8 muffin cups sprayed with cooking spray, mounding mixture as necessary to fit in cups. Sprinkle with remaining cheese.
• Bake 10 min. or until stuffing cups are heated through and cheese is melted.

CHEDDAR-CHEESY STUFFING & BEEF CHILI BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water and onions to stuffing mix; stir just until moistened.
• Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
• Bake 30 min. or until heated through.

CHEESY STUFFING BITES

Steps:

• Preheat oven to 325 degrees. Spray cooking spray into muffin tin and line each tin with parchment muffin cups.
• In large skillet, heat olive oil to high heat. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the onion, garlic, and celery and cook all until sausage is done and onions are translucent.
• Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add the chicken broth. Let cook for 3 - 5 minutes until simmering, and add thyme and sage just before removing from heat.
• Spoon the mix into muffin tins, filling just 2/3 full. Add an even amount of cheddar atop each muffin, and then top it off with a small spoonful of stuffing. Bake for 25 - 30 minutes, until stuffing is set and cheese is melty.

CHEESY PIZZA STUFFING

Steps:

• The night before serving, spread the bread pieces on a sheet pan and let sit on the counter to dry out. Alternatively, you can bake them at 250 degrees until completely dried out and no longer soft, 20 to 30 minutes.
• When ready to make the stuffing, transfer the bread to a large bowl. Heat oven to 350 degrees and grease a 9-by-13-inch or 8-by-11-inch baking dish with softened butter.
• Melt the 4 tablespoons butter in a large skillet over medium-high and add the onion. Season with salt and pepper, and cook, stirring occasionally, until translucent and slightly browned at the edges, 5 to 7 minutes. Stir in the oregano and tomato paste and cook until fragrant, about 1 minute. Add the stock and scrape up any browned bits from the bottom of the pan.
• In a medium bowl, beat the egg with a fork, then beat in the milk. Pour the stock mixture and milk mixture over the bread and toss with two spoons until evenly coated. Add 1 cup mozzarella, and toss again until well combined. Let sit until the bread fully absorbs the liquid, about 5 minutes.
• Transfer the stuffing and any accumulated liquid to the greased baking dish, spread out evenly and top with the remaining 1 cup mozzarella. (To make ahead, you can stop at this stage, cover the dish and refrigerate for up to 24 hours.)
• Bake, uncovered, until heated through and the cheese is melted, 15 to 25 minutes. (You may need to add a few minutes to the bake time if the stuffing has been refrigerated.) Sprinkle a pinch of oregano over the top and serve immediately.