1 stalk celery, finely diced
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. freshly ground black pepper
2 Tbsp. water
1/2 of a 14oz. bag Pepperidge Farm Herb Seasoned Stuffing crumbs
1/2 of a 14 oz. bag Pepperidge Farm Cornbread Stuffing crumbs
drippings from roasted turkey, strained (may use all chicken broth if drippings not available)
about 2 qt. chicken broth or stock
Preheat oven to 350 degrees.
Saute onion and celery in a large saute pan over medium heat with butter, salt, sugar, pepper and water until all water is evaporated and vegetables are tender, stirring frequently.
In a 9 X 13 in. pan, greased with cooking spray, combine all bread crumbs with onions and celery. Mix well and level in pan.
Add drippings and chicken broth over crumbs until very soupy.
Bake 30-40 min. or until edges begin to brown.
Helpful Tip: Failing to add enough broth will result in dry stuffing. I always check 1/2 way through cooking and if it appears that all of the moisture has been absorbed, I pour a little more over the top.
This recipe can easily be doubled for a larger crowd & cooked in a deep 11 X 17 in. pan. You can also add other things to it like mushrooms, sausage & apples, toasted nuts, etc., but my favorite is just as it is in the recipe.
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