Crispy Fried Onion Stuffing has both a savory onion seasoning and topping, making sure your pan dressing is as flavorful as can be.
Crispy Fried Onion Stuffing
By Sue Lau | Palatable Pastime
Crispy Fried Onion Stuffing is my recipe of the day. I made this up as a change of pace from my usual stuffing recipes.
This recipe incorporates canned French Fried Onions as a topper and some onion seasonings in the mix.I really liked it and am sure you enjoy it as well.
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As far as stuffings go when baked outside of the bird, they can be light on flavor. But you won’t have to worry about this at all here. In fact, you couldn’t achieve the same flavor inside the bird. For one thing, it wouldn’t have that crunchy topping.
Crispy Fried Onion Stuffing
I still like to serve this with gravy. And it will go with turkey, chicken, ham or roast pork as well as pan fried pork chops. It makes a nice pan full but you can easily chop that back to a square pan.
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Crispy Fried Onion Stuffing
Crispy Fried Onion Stuffing
Equipment
- Oblong baking pan
Ingredients
- 16 ounces dried bread cubes
- 2 cups chopped onions
- 1-1/2 cups diced celery
- 1 teaspoon minced garlic
- 1/2 cup unsalted butter
- 2 tablespoons chopped Italian parsley
- 10 ounce envelope onion soup mix
- 1/2 teaspoon black pepper
- 1-1/2 cups chicken broth (approximate, depending on type of bread dryness)
- 2 cups canned French fried onions
Instructions
- Preheat oven to 350F.
- Place bread cubes in a large mixing bowl.
- Saute the onions, celery and garlic in butter until the onions soften.
- Add sauteed vegetables to the mixing bowl along with the chopped parsley, soup mix and black pepper, stirring to mix well.
- Add enough broth to the mixture that it is moderately damp but not excessively soggy. The type and dryness of your bread cubes can determine this.
- Place mix into an oblong baking dish sprayed with nonstick spray.
- Bake, covered with foil, for 45 minutes.
- Remove foil and top with the canned French fried onions and bake another 15 minutes or until the French fried onions are browned and crisp.
Notes
Nutrition
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