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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Couldn't be easier. Couldn't be yummier. This is the stuffing my mom, Lena always made for Thanksgiving. She never wrote it down but I helped her so many times I didn't need to see it in writing. I wrote it down and perfected it so my daughter will be able to make it some day. It makes a lot but it's my favorite food. It always impresses. BELL’s poultry seasoning is a must! Ingredients:
2 (14 ounce) bags herb-seasoned stuffing cubes |
1 (8 ounce) bag herb stuffing mix, crushed |
7 tablespoons poultry seasoning (bell's) |
1/8 teaspoon ground ginger |
1/4 teaspoon ground sage |
1/4 teaspoon oregano |
salt and pepper |
1/2 cup butter |
2 large yellow onions, chopped |
5 (14 1/2 ounce) cans low sodium chicken broth |
Directions:
1. In an extra-large bowl, combine stuffing and seasonings.
2. Melt butter in large skillet. Cook chopped onions until they are clear but not browned.
3. Add onions in butter to stuffing.
4. Meanwhile warm the broth in the microwave and add to stuffing. Mixture should be moist. Additional warm water can be used if needed.
5. Adjust seasonings to taste. It may seem strong but it's great when cooked.
6. Stuff bird. Put the rest of the stuffing in a covered casserole; add more broth or water to make it extra moist so it doesn't dry out in the oven. Bake at 350° for 45 minutes. (To keep stuffing moist in the casserole dish while cooking, top with wing tips that you saved to make chicken stock with. Keeps it moist and delicious!).
7. Another option is to make stuffing patties (burger size) and fry lightly in butter. You can freeze these and take them out as needed for an easy side dish.
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