![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ92k9rjcbSL1SCunCux7OuXQZWOo3u53QaMbGNPmjv5xd2E_YFeq6vFT5inR49hSG9-OniqtN0xY73ggepw3Nak58vlWkVhmT0cWlkjttlZCEWZH1s1WX6sBsS_tqx8UlQfB89WafDruf/s320/pepperidgeP20farmP20herbP20seasonedP20stuffingP20mix_(medium).jpg)
Melt one stick of butter in a medium size pot (big enough for all of your stuffing - so if you are hosting 42 for dinner, you might need a large pot). Chop one onion and 3 stalks of celery into a medium dice. Cook these in the butter. Add fresh pepper and sage (fresh or dried). Then replace half the water (as per the bag) with a low sodium chicken broth (or homemade stock). Wala! Yummy stuffing.
If you need to then hold it hot in the oven: spoon it into a casserole dish but make sure NOT to smooth out the top. Dot with more butter, and pop it in. The top will get little crunchy bits.
1 comment:
sweetie, you forgot to add the most important ingredient...
sausage! yummmmmmmmmmm
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