Ingredients Jump to Instructions ↓

  1. 1/2 c Finely chopped cooked - chicken or turkey

  2. 1/2 c Finely chopped onion

  3. 1/4 c Minced parsley 

  4. 1/4 ts Ground thyme

  5. 1/4 ts Garlic salt

  6. 1/2 c Finely chopped celery

  7. 1 c Grated cheddar cheese, med.

  8. 1/4 c Dry white wine - or gravy Salt and pepper to taste ---

Instructions Jump to Ingredients ↑

  1. SAUCE——– 1/2 c Butter 1/2 c Flour 3 c Chicken broth - I use - homemade gravy instead 1 c Milk 2 c Grated Cheddar Cheese 1/4 ts Tobasco Salt and pepper to taste In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once. Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it’s place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy. SHARED by Cate Vanicek —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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