In addition to teaching me to use holiday paper plates, my mom also has awesome recipes. They can be made ahead of time, are pretty darn easy, and people usually love them. Her best recipes don't have official measurements, but I have done the best I can to estimate after making this stuffing for over ten years.
Easiest Thanksgiving Stuffing
- 2 bags (12 ounces each) Pepperidge Farm Cubed Herb Seasoned Stuffing (make sure it's the cubed stuffing)
- 2 cups celery; finely chopped
- 1 large onion; finally diced
- 3/4 cup butter (a stick and a half)
- 1 box of chicken broth (32 ounces...you probably will not use all of it)
- 1.5 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons poultry seasoning
Melt the butter in a very large saute pan. Add onion and celery with a sprinkle of salt (not the entire teaspoon) and poultry seasoning (again not the entire amount). Cook the onion and celery, stirring often, for five to ten minutes. Add the cubed stuffing to the pan, sprinkle with remaining poultry seasoning, salt and sugar. Poor chicken broth over the stuffing mixture until it is very damp, but not so much that it pools at the bottom of the pan. Sometimes we add some stuffing, dampen it with broth and then continue to add the dry stuffing and broth so that it all does not tumble out of the pan and onto the stove. When the stuffing looks sufficiently damp (it should look just a little too wet to eat) remove from the pan into a 9x13 buttered baking dish. At this point you can cool the stuffing, wrap it tightly and store it in the fridge for the next day. Cook stuffing covered with tinfoil at 350 degrees for 40 minute. Remove stuffing from the oven, stir it, and return it to the oven uncovered for an additional 15 minutes or until it has browned on top.
