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Whether it was Christmas or Thanksgiving, the smell of homemade dressing

 

 

greeted you at my parent's home.  And it was always homemade, with no

 

 

exception.  I've adapted the recipe to make it a little ​​less time consuming and

 

 

it makes enough for a large gathering.  BUT this recipe is easily divided into

 

 

thirds.  

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About the Ingredients:

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•  Butter: Real butter is best for this recipe, preferably unsalted.

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•  Celery: Diced is perfect (¼ to ½-inch)

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•  Onions: Like the celery, diced is the way to go.  You can use sweet,

 

 

    but I would not do red onions.

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•  Pepperidge Farm Classic Cornbread Stuffing: I like to use 2 bags of

 

 

    this one and 1 of the herb seasoned-the ratio is up to you.

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•  Pepperidge Farm Herb Seasoned Classic Stuffing: If you're not a

 

 

   cornbread fan, use 3 bags of this one.

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•  Poultry seasoning: Freshness is important for this recipe.

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•  Chicken stock: I make my own (recipe here) but if you are buying,

 

 

   make sure to get stock, not broth.

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•  Eggs: Large or extra-large work best. 

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​FYI

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♥  This recipe easily accommodates your favorite additions.  During the

 

 

     holidays I like to add dried cranberries and toasted pecans.  

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♥  If you're not a fan of cornbread, it can be made from the Herb

 

 

    Seasoned Stuffing Mix with white and wheat breads.

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♥  You can do individual servings by baking in greased muffin tins.  I love

 

 

     to do this especially for a buffet.

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♥  If I'm adding sausage to the recipe, I precook it to keep the dressing

 

 

     from being too greasy.   The sausage seasoned with sage is especially

 

 

     good for this.

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Ingredients

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•  1½ sticks butter (¾ cup, unsalted)

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•  3 cups diced celery (about 8 ribs)

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•  3 cups diced onions (about 3 to 4 medium)

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•  2 bags Pepperidge Farm Classic Cornbread Stuffing (24 oz total)

 

•  1 bag Pepperidge Farm herb seasoned classic stuffing (12 oz)

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•  1 Tbsp poultry seasoning or up to ¼ cup Lite-House Poultry Herb Blend* 

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•  6 cups chicken stock

 

 

•  3 eggs

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Preheat oven to 375°F.  Lightly grease a 13-x-9 baking dish and

 

 

an 8-x-8 baking dish. (Use an 8-x-8 for one-third of the recipe)

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Instructions

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1.   Melt butter in a large skillet over medium heat; add celery and

 

 

    

     onions; sauté just until soft, and set aside.

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2.  Mix stuffing in a large bowl with poultry seasoning; add the celery

 

 

     

     and onions. 

 

 

 

3.  Mix eggs with the broth; add to the stuffing mixture and

 

 

 

     blend well.  Adjust salt and pepper seasoning.

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4.  Place the mixture in the two dishes making sure the tops are even.  I

 

 

    press down on the tops just a bit.

 

 

 

    Bake in preheated oven for 45 minutes to 1 hour; the smaller dish will

 

 

    be ready sooner.  I like mine to be golden brown on top.

 

 

 

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*I freeze-dry or dehydrate most of the herbs that I use during the

 

 

  winter months.  I use fresh the rest of the time.  If there is something

 

 

  that I don't have, I use the Lite House herbs because they are freeze

 

 

  dried and are more flavorful.  They contain little bits of herbs instead

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  of powder.  Sometimes I add an extra half teaspoon of 

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  freeze-dried sage to this recipe.

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Tips

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•  If the dressing seems a little dry, add a small amount of stock or

 

 

   water.

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•  Don't worry if you don't have the exact amount of onions or celery, or

 

 

   if you don't like one or the other.

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Options

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• Dried cranberries & chopped toasted pecans (½ to ¾ cups each)

 

 

   make a great addition to the dressing. 

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• If you like sausage in your dressing, precook and add up to 1 cup to

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   the recipe.

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• Sometimes I will add ½ to 1 cup of corn to the dressing.  I prefer frozen

 

 

   but you can use what you have.​​​​​​​​​​