Chefs turn Stove Top Stuffing Mix into new dishes

In an admittedly contrarian impulse during a week when more people that at any other time of the year are making homemade stuffing and dressing for their Thanksgiving meal, we decided to challenge local chefs to create something withe Stove Top Stuffing mix.

Four responded, creating dishes as diverse as chicken and waffles and an apple crisp with a crust made from stuffing mix.

3 tablespoons unsalted butter

1 teaspoon kosher salt

Measure and combine flour, salt, baking powder, white pepper, nutmeg and sugar.

Add melted butter to milk, stuffing and yolk mixture with whisk.

Use unsalted butter to season/oil waffle griddle before ladling finished batter in hot griddle.

Use a 6-to-1 ratio of bleached all-purpose flour and cornstarch and mix in a wide bowl.

Season brined breasts with kosher salt and ground black pepper.

Combine all ingredients except orange zest and simmer 20 minutes.

Press the crust mixture into a baking dish and bake for 10 minutes.

Add the filling to the baking dish, top with Gorgonzola and broil until cheese is melted.

Unsalted butter and vegetable oil, as needed

½ cup white wine vinegar

To make the crust, combine all ingredients in a food processor until a fine consistency is achieved.

Blend the cooked cauliflower with the cream, butter and about 1 teaspoon of salt until smooth.

Cool slightly, then blend the caramelized onion in a food processor with about 1 tablespoon of olive oil to help make the puree smooth.

Remove from heat and whisk in the caramelized onion puree one tablespoon at a time until the consistency is similar to a gravy.

Next, sear the halibut filets in a large sauté pan with about 2 tablespoons of vegetable oil on medium high heat.

When the edges start to turn golden brown, turn off the heat and add 2 tablespoons of butter to the hot pan.

Allow the filets to sit in the melted butter for 2 minutes before flipping.

Add a thin layer of the crust to each halibut f