- 1 stick salted butter
- 1 c. onion, coarsely chopped
- 1 c. celery, coarsely chopped
- 2 1/2 c. chicken stock
- 1 (12 oz.) pkg. Traditional or Cornbread Stuffing Mix
- salt and pepper, to taste
Preheat oven to 350°F. In a large saucepan, melt butter over medium heat and sauté onion and celery until they start to soften. Add chicken stock to warm. Remove to a large mixing bowl, add stuffing mix, salt and pepper to taste. Stir and let rest until liquid is absorbed and stuffing cubes are moist, about 10 minutes. (You may prefer to add more broth for a softer stuffing). Add mixture to a 9 x 11 baking dish, bake uncovered for 30 - 40 minutes.
We often add some of the following: Sautéed mushrooms, cooked sausage, cooked wild rice, apples, dried cranberries, prunes and walnuts. Use your stuffing to stuff your favorite bird or bake in a casserole and serve as a side.
Thank you. Great recipe!
-Benji, on 11/4/15
Followed reciped and added 1 1/2 c cups of hot sausage (browned & drained)...also added more chicken broth when reheating...just dribbled maybe 1/3 cup or so over the baked dressing after it had been refrigerated.
-liz, on 12/18/13
sausage bread stuffing
I love cornbread but I have been making bread with loose sausage stuffing for over 50 years and our family loves it! Never have enough.
-tre, on 11/13/13