This recipe is really easy to prepare in advance. If you chop up the onion, celery and apples and keep them in a container until you are ready to use them, you are already ahead of the game. Prep everything the day before (or even a couple of days before) and you will be so much more relaxed the day of. Check out what our friends over at Six Sister’s Stuff had to say about this recipe,
“Our Grandma always made the best Thanksgiving stuffing! This recipe is the closest I’ve ever been to making her tasty stuffing on my own. The apples, celery and onion in this stuffing make it absolutely delicious!”
Ingredients
1 stick Land O’ Lakes butter, divided
6 ribs celery, diced
1 large onion, diced
2 large apples ( Honeycrisp), unpeeled and diced
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
Salt and pepper, to taste
1 Tablespoon McCormick poultry seasoning
4 cups Swanson chicken stock
Instructions
Preheat oven to 375 degrees F.
Melt 6 Tablespoons Land O’ Lakes butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add Pepperidge Farm dry stuffing, poultry seasoning and Swanson chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake for 30-40 minutes, or until golden brown and crispy at the edges.
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Quick Tip: Don’t cook this type of stuffing inside of a turkey. It will ruin it.
Thank you to Six Sister’s Stuff for this great recipe.
