Venison Stuffing Bake

Venison Stuffing Bake

Fried ground venison burger and onions covered with stuffing and cream of chicken soup and baked until golden. Did someone say comfort food? 

Venison Stuffing Bake is a family favorite around here. It’s really easy to make and the whole family loves it. I usually have a couple of pieces left over for lunch the next day too, which is always a plus.

I first started making this several years ago, but with chicken. I found the recipe in an old cookbook that was handed down from my mother-in-law. The book was so worn out that it didn’t even have a cover. It has hundreds of recipes and some directions that were very difficult to understand, but thankfully I’ve figured it out. The recipe from the book used homemade broth, stuffing (dressing), and cream of chicken, but to make things simpler I took some shortcuts and used store-bought ingredients.

I first tried it with venison a few years ago and we loved it. I have also used beef and leftover turkey from Thanksgiving in this recipe and both were great.  If you want to try it with a different meat, just change the meat and keep everything else the same and it will be perfect.

Feel free to print our recipe card:

Venison Stuffing Bake

Prep Time: 3 minutes

Cook Time: 32 minutes

Total Time: 35 minutes

Yield: 6 Squares

Serving Size: 1 Square

Calories per serving: 325

Fat per serving: 12 g

Venison Stuffing Bake

Ingredients

  • 1 lb. of venison, ground
  • 6 oz. of Kraft Stove Top Turkey Stuffing, unprepared
  • 10.5 oz. of Campbell’s cream of chicken soup, condensed
  • 1 large onion, diced
  • 10 oz. Swanson chicken broth
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Instructions

  1. In a skillet heated to medium-high heat, add the ground venison, onion, salt, and black pepper and brown until done, which should be about 7 minutes.
  2. Preheat the oven to 375 °F and pour the venison mixture into a 8″ x 11″ baking dish and spread the dry stuffing over the venison evenly.
  3. In a bowl, mix the cream of chicken soup and broth together well and gently pour evenly over the stuffing.
  4. Bake for 25 minutes until nice and bubbly. Let it cool a few minutes before serving.
http://www.deerrecipes.online/venison-stuffing-bake/

Venison Stuffing Bake is great served with steamed veggies or a salad, but of course, my family requests mashed potatoes and big ol’ fat cat head biscuits. It’s pretty good as leftovers too, but the stuffing will be a little softer, so keep that in mind if you eat it the next day.

S O   D E L I C I O U S

Venison Stuffing Bake

The good, the bad and the delicious…

  • Venison Stuffing Bake is low in calories and sugar. It also is a good source of protein, vitamin a, and iron.
  • Unfortantualy, this delicious dish also might be too high in fat, cholesterol, and sodium for some. 

See my tips below for making this a more diet-friendly recipe.

Venison Stuffing Bake Nutrition Facts

Yields: Serves 6 Serving Size: 1/6
Calories 325  Calories from fat: 33 
  % Daily Value*
 Total Fat 12 g 18%
 Saturated Fat 3 g 13%
 Monounsaturated Fat 2 g  
 Polyunsaturated Fat 1 g  
 Trans Fat 0 g  
 Cholesterol 89 mg 30%
 Sodium 2597 mg 108%
 Potassium 27 mg 1%
 Total Carbohydrates 26 g 9%
 Dietary Fiber 2 g 8%
 Sugars 3 g  
 Protein 28 g  56%
 Vitamin A 9%  Vitamin C 0%
 Calcium 0%  Iron 9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly… 

  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious!
  • To further lower the fat, use a low-fat chicken broth or use venison broth. You can also use water instead of a broth.
  • To help lower the sodium use a salt alternative for the added salt in the recipe or maybe omit some or all of the added salt. Also, make sure you use a low-sodium or use water in place of the broth. The stuffing has quite a bit of sodium as well, so you could make a homemade stuffing with bread and spices. Google for a low sodium stuffing recipe. Also, use a low-sodium cream of chicken or use homemade. Homemade will always have lower sodium than prepackaged foods.
  • Whatever changes you make to your Venison Stuffing Bake, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit 🍴

Venison Stuffing Bake Collage

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