Thanksgiving Stuffing (revisited)

Everyone says their Mom makes the best 1. Chocolate Chip Cookies 2. Potato Salad 3. Thanksgiving Stuffing. Well... my sister-in-law actually makes the best Chocolate Chip Cookies and I make the best Potato Salad. But I swear, my Mom makes the BEST Thanksgiving Stuffing ever! The funny thing is, it was until I was in my late 20s when I realized she was using the recipe on the back of the Pepperidge Farm package of stuffing. It was like that episode of Friends where Monica realizes Phoebe's Grandma's cookie recipe was from the back of a Nestle Tollhouse package of chocolate chips. Anyway, I didn't care. My Mom's stuffing is still the best.

INGREDIENTS

stuffing.jpg

1 stick butter
6 stalks celery, thinly sliced
1 large onion, minced
2 1/2 cups Chicken Broth
1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing, cubed

 

DIRECTIONS

  • Heat the oven to 350°F.

  • Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

  • Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.

  • Bake for 30 minutes or until the stuffing mixture is hot.

 

Side DishesMarie KellyMilford KitchenThanksgivingComment