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all but kitchen sink stuffing by lady rose

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

When I was a kid growing up in rural Arkansas, my mother had the ability to take little or nothing and create a sastifying meal to feed all 13 of us. That is how this recipe came about, I made stuffing from literally everything I had in the pantry & fridge, & it turned out amazingly very tasty & good. That is why I call it All But The Kitchen Sink Stuffing, it has a little of everything in it, & the results was very rewarding and quite tasty. I used salad croutons because I did not have the bagged stuffing ones, and also used stale white & high fiber bread slices toasted. My husband LOVED IT.

(2 ratings)
yield serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For all but kitchen sink stuffing by lady rose

  • 1 md
    jalapeno pepper,deseeded & chopped
  • 1 md
    red bell pepper, chopped
  • 1 md
    green bell pepper, chopped
  • 3 stick
    celery, chopped
  • 1 bunch
    green onions, chopped
  • 1 md
    white or spanish onion, chopped
  • 2 stick
    butter
  • 32 oz
    chicken broth
  • 2 can
    cream of chicken soup
  • 1 can
    cream of celery soup
  • 1 can
    cream of mushroom soup
  • 4 lg
    eggs
  • 24 oz
    salad croutons
  • 9 slice
    white bread, toasted and cubed
  • 3 slice
    high fiber bread,toasted & cubed
  • 1 1/2 Tbsp
    splenda or sugar
  • 2 tsp
    each, thyme, white pepper, onion powder & sage
  • 1 tsp
    each, savory, & garlic powder
  • 1 Tbsp
    dried parsley flakes or chopped chives

How To Make all but kitchen sink stuffing by lady rose

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Toast bread & cube, or arrange on a large baking pan & toast in oven till browned about 8 to 12 minutes, then cube and put in a very large bowl.
  • All But the kitchen Sink Veggies, being sauteed in butter in a large skillet
    2
    Add the salad croutons to same bowl. Next melt butter in a very large skillet, and add chopped veggies, and saute till tender and transparent. Then pour over croutons and cubed bread and stir to combine. Add all of the spices. Note: I mix all of the spices into a small bowl, and then sprinkle over the bread mixture. This ensures I didn't forget to add one of them. Add splenda or sugar, and stir to combine.
  • All but the kitchen sink stuffing. Toasted Bread mixed with salad croutons. With the results I got from using salad croutons in the stuffing, I think I will be using them more often because they are much cheeper than when you buy them as stuffing.
    3
    Now pour the chicken broth over the croutons and let it sit for awhile to soften the bread somewhat. Now crack eggs into a medium bowl, add all of the soups, directly from cans, then whisk with wire whip, & then pour over bread mixture.
  • 4
    Stir with large spoon and blend well. Spray a 9X13X2 inch Pan with non stick cooking spray, and pour stuffing mixture into pan. Smooth out evenly and then place in preheated oven and bake for 35 to 45 minutes till hot and bubbly.
  • All But Kitchen Sink Stuffing by Lady Rose.
    5
    Serve with your favorite Pan Gravy and Cranberry Sauce with Chicken or Pork. I amazed myself with this recipe, it was moist, and very tasty and flavorful. I even had enough to share with 2 of my neighbors, and they loved it too. You too may be surprised at what you can create without really trying, just by using what you have on hand.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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