WDRB in the Morning's Lindsay Allen's Mom Nancy Allen's Thanksgiving Stuffing
5 ribs of celery, or more , chopped (I use the food processor) I have to "eye ball" the amount because it depends on how much stuffing I want to make..
2 onions chopped (use food processor)
½ stick of butter, maybe a little more?
1/2 cup of chicken broth, maybe a little more? Depending on if it is wet enough.
½ pkg of Pepperidge Farm Stuffing , herb flavored (not the cubes, but the crushed kind)
2 tsp poultry seasoning , to taste, (you might need to taste it when you do it at home to adjust the flavor.)
½ tsp chopped fresh parsley (or dried if you don't have any fresh)
Salt and pepper, to taste@
Using large pan skillet pan with lid, melt butter over low heat being careful not to burn. Add chopped celery and onion, salt and pepper, poultry seasoning, and chicken broth. Cover with lid and let simmer on low heat until celery is soft and tender. Add parsley. Allow to cool. Using large mixing bowl , add stuffing mix to bowl then add celery mixture and mix thoroughly. You may need to use your hands to get the "feel" if it is too wet, add more stuffing crumbs, if too dry add a little more chicken broth. Place in buttered dish uncovered and bake at 375 degrees for about 40 mins. Baste with turkey drippings occasionally to give it a good flavor.