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Susie's Thanksgiving Stuffing

Created by KarenSTL on September 22, 2018

4 cup chicken broth (divided)
Salt and pepper, to taste
18 ounces dry stuffing mix (prepared stuffing mixes Pepperidge Farms or Stovetop, cornbread, turkey flavors or a combination of both flavors)

Step 1: Preheat oven to 350 degrees.
Step 2: Saute equal parts onion and celery in butter/margarine and oil until very soft and translucent. If you want more onions and celery, go ahead and chop up more than I listed.
Step 3: Add enough chicken broth to onion/celery mix so they can cook a bit more. You can use salted or unsalted broth. Add salt and pepper to taste, going light on the salt if you are using salted broth.
Step 4: Add the stuffing mixes to a large bowl . You can add one kind or use more than one flavor.
Step 5: Mix well. If the mix isn't moist, add more broth (it should look moist but not soupy).
Step 6: Pour into 9 by 13 pan, coated in cooking spray, and cover with foil. Bake for 30-45
Step 7: Minutes, then take off foil and bake another 30-45 minutes until the top has a light crust. Monitor so the top doesn't burn as all ovens are different and the time will vary depending on how wet your stuffing is before baking.
Step 8: If making in advance, refrigerate. Bring to room temp before warming. Heat in a 350 degree oven for 30 minutes or until warm, covering the top if needed to avoid burning.