Thanksgiving Stuffing
| Servings | Prep Time |
| 15servings | 24hours |
|
|
Ingredients
- 2boxes Jiffy Cornbread Mix
- 2large bags Store Bought French Bread Cubes
- 1box Stove Top Turkey Stuffing
- 3sleeves Ritz Crackers
- 1can Cream of Mushroom Soup
- 1can Cream of Chicken Soup
- 1large Vidalia Onion
- 2cups Homemade Chicken Broth
- 2sticks butter
- 1/2tsp Poultry Seasoning
- 1/2 tsp Celery Seasoning
Instructions
- Cook the cornbread as instructed on the box. Set it aside to cool.
- Pour the bread cubes and Stove Top stuffing mix into a large bowl. Crush up the Ritz crackers in the sleeves, add them to the bowl of bread cubes. Crumble your cooked cornbread into the same bowl.
- Put the cream of mushroom soup and cream of chicken soup into your blender. Peel your onion and cut it into wedges, add it into the blender with the soups. Add in your poultry seasoning and celery seasoning. Add in about 1/2 cup of chicken broth, enough to thin it down some. Place the lid on your blender and mix until everything combines and is liquified. Pour this over your bread cube mixture.
- Melt the butter in a pot on the stove or in the microwave. Once it has fully melted, pour it over the bread cube mixture.
- Start mixing and incorporating everything together in your bread bowl. As you start to mix slowly ladle in the chicken broth, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
- Cover the bowl with plastic wrap and allow it to rest so the flavors incorporate well. I usually let it sit overnight.
- Pour the stuffing into a large casserole pan and/or stuff the turkey cavity with it. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!
Recipe Notes
