Inspired by a fellow blogger’s bold use of stuffing in a casserole, I wanted to make a stuffing dish of my own. I had things to use in the fridge and they seemed like sensible enhancements to a chicken flavored stuffing. Although I’d never heard of green beans in stuffing, and a search of Pinterest didn’t bring up many recipes, I would still try to reinvent the stuffing dish as a new food group. VeggieBread.
I emptied the package of stuffing into a large bowl. My P.S. (Purchaser of Stuffing/ hubby) had brought home several bags awhile back. I’d assumed it was a good sale. I do like to make my own stuffing since my P.S. is a bread man and we always have a lot of bread that is going to waste. But occasionally I like to use his Brownberry brand stuffing. The onion and sage stuffing is my favorite.
In my trusty large nonstick skillet I added a tablespoon of oil and turned the heat to medium high. I added the onion and let it fry until it was translucent and beginning to brown around the edges, stirring occasionally. I added the green beans to the skillet and let them fry for several minutes, until I could cut them easily with the edge of my spatula.
I added 1 1/2 sticks of butter (3/4 cup) to the skillet and let it melt.
While my butter melted I cut the corn off the leftover grilled ears of corn. I’d planned to use them for salad but incorporating them into a stuffing dish with vegetables seemed like a good idea. I also diced up a leftover turkey brat. These were things that needed to be eaten, so they worked well for my new stuffing dish.
I added the corn and brat to the skillet and let them all come to a bubble.
I measured 2 cups of chicken broth into the skillet and let it come to a bubble again. I could have simply added the broth to the stuffing in the bowl but I wanted it all heated so that it would cook faster in the oven.
The mixture was bubbling away so I poured it carefully into the bowl of stuffing. That’s a heavy skillet when it’s so full! I used potholders just in case. I stirred the stuffing well and poured it into a 9×13-in baking pan. I didn’t bother to grease the pan; the mixture had so much butter in it I was pretty sure it wasn’t going to stick.
I set the pan in the oven and set the timer for 40 minutes. It was lightly browned but our grilled chicken wasn’t done so I let it go another 20 minutes with the oven shut off. As I said, we do like it quite browned and crispy and this was our preference. You’re free to bake to your own tastes!
The stuffing was such a neat change! I liked the green beans and corn for texture and extra flavoring. You could even add more of each if you’d like more of a vegetable based dish. This was fine for a first attempt. And we had leftovers for several meals. That’s always a good thing here!
- 12 oz package stuffing mix (I used a sage and onion stuffing by Brownberry)
- 1 cup diced onion
- 1 tablespoon oil
- 1 1/2 cups fresh green beans; cut into 1″ pieces
- 1 1/2 sticks (3/4 cup) of butter
- 2 ears of corn; grilled to lightly brown in places and cut from cobs
- 1 bratwurst; finely diced (mine was a seasoned turkey brat)
- 2 cups chicken broth
Empty stuffing mix into a large bowl.
In a large nonstick skillet on medium high, add a tablespoon of oil and the diced onion. Stir occasionally until beginning to brown around the edges. Add green beans and sauté several more minutes until the beans cut easily with the edge of the spatula.
Add 1 1/2 sticks (3/4 cup) of butter and let melt. Add corn and bratwurst and stir well. Heat another 2-3 minutes until butter is bubbling in skillet.
Measure 2 cups of chicken broth into skillet. Let it come to a bubble again then pour into bowl of stuffing. Stir well and pour into a baking dish.
Bake in oven uncovered for 40 minutes or until browned to your liking. We like it very brown and crispy!