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  1. Mary

    We have a large group for Thanksgiving and the oven is taken for other items. Can this be made in a slow cooker? If so, what size and temps and amount of time do you recommend? I have a tall crock that is 4 quarts and I also have access to a 6 quart slow cooker. Thanks for your products and response.

    1. Aleia's

      Hi Mary,
      Thank you for contacting us. We have not tried making the stuffing in a crock pot, so we cannot recommend cooking instructions. We can recommend that you prepare the stuffing ahead of time, using the oven baked directions, and put it in the oven as the bird is resting.
      Hope this helps!

    1. Aleia's

      Hi Linda,
      You sure can use just half the package! If you split all the ingredients in half you will have enough for Thanksgiving and leftovers. You can also easily freeze small portions for use at another time for stuffed chicken, shrimp, lobster, pork, or mushrooms!

      Stuffing will hold up in the freezer for up to three months. Store in small portions in an airtight container and reheat in a 325-degree oven, covered, for 15 minutes or until warm throughout. You can also microwave to reheat. Be sure to add a splash broth or a little butter before reheating to prevent drying out. We recommend covering it with a damp paper towel as you reheat. For a crisp top, you can finish it off in a 450-degree oven (uncovered) for 5 to 10 minutes.

      Happy Thanksgiving to you :)

  2. Tricia

    i would like to incorporate sausage into this recipe. Do you have recommendations for your stuffing with sausage? Thank you. Happy Holidays

    1. Aleia's

      Hi Tricia,

      Adding sausage is very delicious! Here is the preparation:

      Heat oven to 350˚F
      In a large skillet pan on medium heat, cook the sausage until golden brown.
      Remove sausage from pan and set aside.
      Add the butter, onions, carrots & celery. Sauté until tender. Scrape the fond (the flavor bits left at the bottom of the pan)
      Add the sausage back into the pan
      Add the stock & spice packet. Bring to a boil. Remove the pan from the heat.
      Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes.
      Toss lightly until well mixed.
      Spoon the mixture into a 9” x 13” x 2” greased casserole dish.
      Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.

      Enjoy!

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        1. Aleia's

          Hi Jen,

          For our 10 oz box of Savory Stuffing Mix, we recommend a pound of sausage. You’ll be able to feed 8-10 people with it.
          If you prepare the recipe using the oven baking directions on the box, it will make 15 cups of prepared stuffing. If you add other ingredients such as sausage, chestnuts, cranberries, mushrooms etc., it will yield another cup or two.

          Enjoy!

  3. Lee

    On the box the stove top directions do not say anything about the vegetables. I assume they should be sautéd before boiling the stock and spice pack.

    1. Lallain

      Thank you for contacting us! The purpose of stove top stuffing directions on our box are for its quick cooking method. How to improve it would be to follow the cooking directions for oven baking but don’t put it in the oven. You can also jazz it up. If you like sausage in your stuffing, sauté it in a separate pan, drain it and add the sausage to your stuffing mix. A little bit of garlic is another possible addition, but don’t overwhelm your recipe. Herbs such as parsley, sage, rosemary and thyme, salt & pepper are typical, as is poultry seasoning.

  4. Sally Lauman

    This is by far the BEST stuffing I’ve ever had – it’s so good that even the non gf peeps in the house having given the thumbs up that we don’t need to do any other stuffing this year. My son hasn’t had stuffing in years (he and I are Celiac) so I’m so excited to share this with him.

    It’s over the moon, and so simple. I like it crispy so I make a separate baking dish and crisp the top before serving, in addition to the more moist stuffing that comes out of the turkey.

    Totally worth hunting this down or paying the extra shipping fee. I’ve been Celiac since before the word was even known (21+ years), so trust me, I’ve tried a lot. Also, their Panko crumbs are the bomb as well as the Italian bread crumbs. And, no, I have no association with the company. I just get excited when there is something this good that I can eat and I know it will not give me a reaction.

    Thanks Aleais!

    1. Lallain

      Dear Sally,

      Thank you for writing to us! We’re truly grateful for your kind words about our products and delighted they have found a place in your favorite recipes and family table! It’s little notes like yours that make it all worth wile.

      Wishing you and your family a wonderful holiday season!

    1. Lallain

      Hello Debbie,

      Yes, you can stuff the turkey with our stuffing!

      Just a couple tips for you; the stuffing should go into the turkey cold. You can also make it a day ahead so the flavors can meld.

      • Prepare the stuffing using our directions for oven baking.
      • After it comes out of the oven, spread it out on a sheet tray to cool.
      • Spoon the prepared stuffing in the turkey just before roasting.
      • Pack it very loosely.
      • Stuffing should be 165° in the center when done.

      If you have any extra stuffing put it into a buttered baking dish and heat it up in the oven. We recommend you keep it covered the entire time and remove the foil 10 to 15 minutes at the end of the reheat.

      *An easy alternative is to cook the dressing separately and then spoon it into the cooked turkey when it’s resting.

      Happy Thanksgiving!

    1. Lallain

      Hello Mary,

      We do have the directions on the box! Our stuffing cubes also work very well with any favorite recipe you might have! Enjoy!

    1. Lallain

      Hello Sally,

      Make and bake the entire stuffing recipe ahead of time and refrigerate it. (Do not refrigerate uncooked stuffing) then reheat it before dinner service.

        1. Lallain

          Hello Kris,
          Make and bake the entire stuffing recipe ahead of time and refrigerate it. (Do not refrigerate uncooked stuffing). Bring the baked stuffing to room temperature so that it will re-heat evenly (this will take about 30 minutes). Be sure to add a splash broth or a little butter before reheating to prevent drying out. Warm it in a 350°F oven, covered, for 30-40 minutes until heated through. To re-create the crispy top that you’ll find in freshly baked stuffing, remove the foil for the last 10 minutes of the baking time.

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