Thanksgiving Stuffing Recipe by Leona - CLICK FOR FULL RECIPE

 

Thanksgiving Stuffing Recipe by Leona

1 large white onion chopped

4 stalks celery chopped

2 sticks of salted butter

1 Small BAKERY White Bread (1 lb. loaf)

1 Small BAKERY Wheat Bread (1 lb. loaf)

1 1/2 + cans of Low Sodium Swanson Chicken Broth

Poultry Seasoning (about 2 1/2 tsp)

Ground Sage (about 2 1/2 tsp)

*Melt butter in frying pan. Add onion and celery and cook until tender. IMPORTANT: Toast bread until the outside is brown and there is little moisture inside. Tear toasted bread with your fingers into small, bite-size pieces (about 1") and place into large mixing bowl or kettle. Mix in celery, onion, and butter mixture a little at a time and mix throughout. Also add poultry seasoning and sage and mix throughout. For mixing use a spatula or large slotted spoon. Mix from the bottom up so all spices and butter are evenly distributed. Add chicken brother 1/3 of can at a time, again mixing from the bottom up. Continue to add your spices. Taste often as you add spices. You can adjust amount of broth for correct moistness. Stop when you have achieved the taste you desire. 

Place stuffing in standard glass hotdish pan (10" x 14" x 2") COVERED with aluminum foil in preheated oven at 350 degrees. Bake for 30 minutes.

Please note: If you don't want to make this much stuffing it is easy to half the recipe. Just use half of each ingredient and follow the directions just the same.

The Vidalia Chopper did an awesome job!