Best Stuffing Squares Recipes

GLUTEN-FREE WHOLE-GRAIN STUFFING SQUARES

Gluten-Free Whole-Grain Stuffing Squares image

Provided by Silvana Nardone

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed
5 tablespoons olive oil
One 8-ounce package mushrooms, thinly sliced
1 medium onion, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded carrots
1/2 cup finely chopped celery
1/4 teaspoon baking soda
2 large eggs, beaten with 1/4 cup water

Steps:

Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

Nutrition Facts : Calories 152 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 47 milligrams, Sodium 250 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

STUFFING SQUARES

Stuffing Squares image

Number Of Ingredients 4

Ingredients

1 egg
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup water
1 (6-ounce) package Kellogg's® seasoned stuffing mix

Steps:

1. In large mixing bowl, beat egg until foamy. Add soup and water, stirring until well combined. Add KELLOGG'S Stuffing Mix all at one time, tossing lightly until stuffing mix are evenly and thoroughly moistened. Spoon into 8 x 8 x 2-inch baking pan coated with cooking spray, pressing lightly.2. Bake at 375°F about 30 minutes or until set. Serve hot cut into squares. MICROWAVE DIRECTIONS:Follow step 1 above except spoon stuffing mixture into 8 x 8 x 2-inch glass microwave safe baking dish coated with cooking spray. Microwave at HIGH about 6 minutes or until set. Cut into squares to serve.Microwave cooking times may vary.VARIATIONS: Add any of the following to soup mixture:1/3 cup chopped mushrooms 1/2 cup toasted, slivered almonds 1/4 cup snipped fresh parsley and 2 tablespoons chopped pimiento

Nutrition Facts : Nutritional Facts Serves