Best Easy Vegetable Stuffing Recipes

EASY VEGETABLE STUFFING

Easy Vegetable Stuffing image

Love stuffing? Try a tasty version packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups frozen broccoli cuts
1 cup corn
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
Cover with foil; bake 25 to 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 750 mg, Sugar 3 g, TransFat 0 g

EASY VEGETABLE STUFFING RECIPE - (4.8/5)

Easy Vegetable Stuffing Recipe - (4.8/5) image

Provided by carvalhohm

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-pound bag)
2 cups frozen broccoli cuts
1 cup frozen corn
1 3/4 cups chicken broth (from 32-ounce carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-ounce bag)
1/4 teaspoon dried thyme leaves

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender. Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish. Cover with foil; bake 25 to 30 minutes or until thoroughly heated. Don't have the bell pepper stir-fry on hand? Use 3/4 cup each of chopped bell pepper (any color) and onion.

EASY VEGETABLE STUFFING

Easy Vegetable Stuffing image

Love stuffing? Try a tasty version packed with veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups frozen broccoli cuts
1 cup corn
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
Cover with foil; bake 25 to 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 750 mg, Sugar 3 g, TransFat 0 g