This is how my Mom does dressing, or stuffing if you prefer. Stuffing is my favorite side dish at a holiday meal. I love the savory flavors, and the moist yet firm texture. The ingredients that my mom includes in the dressing make it extra special and different than your run of the mill stove top stuffing.
This recipe uses boxed stuffing, so it is semi-homemade, but just as tasty as the real deal. The made from scratch stuffing recipe on this blog is AMAZING and results in a perfectly moist, but firm texture – so if you want to use that recipe as your base rather than a stuffing mix it would be delicious and impressive.
I start by chopping the fresh ingredients.
Add them to a large pot with a little butter and sauté until tender. Add the remaining ingredients and stir to combine.
Transfer to a 9×13 baking dish and bake for about 40-45 minutes. Of course you can stuff this inside of your bird if you prefer.
I love using this semi-homemade recipe during a big meal like Thanksgiving dinner because it allows me to focus more of my efforts on pie and turkey.
This is also a great addition to your weekday chicken dinner.
- 32 oz chicken broth *sub vegetable broth for vegetarian
- 16-32 oz water depending on how moist you like your stuffing
- 4 celery stocks diced
- 1/2 onion diced
- 2 14 oz boxes herb stuffing mix
- 1/2 C sliced almonds
- 1 C dried cranberries
- 1 apple diced or shredded
- 2 TBSP butter
- salt and pepper to taste
Saute onions, apples and celery in butter until tender in a large pot.
Turn off heat, add almonds, cranberries, apple, stuffing mix, and salt and pepper.
Stir in chicken broth.
Transfer to a greased 9x13 casserole dish and bake for 40-45 minutes at 350 degrees.
Can be stuffing inside of a turkey if desired.