I have made this recipe with both Pepperige Farm herbed seasoned stuffing mix and the cornbread mix. I prefer the cornbread mix. This was my mother's recipe that she taught me. I do mine differently and add more to it. Start by browning slightly the medium to finely chopped onions and celery in 1/2 stick or more of butter in a dutch oven. Add 1 carton of broth (chicken or turkey) and stir. Add 2 T or to taste of ground sage. Stir again. Add 1 can of Campbells Cream of Celery soup diluted with a can and half of chicken or turkey broth or stock. Stir to mix well. Bring to a boil. Turn heat to low and slowly add the cornbread stuffing mix and carefully stir until mixed. I have added chopped chicken meat taken from the chicken I made the broth from also. If you use the chicken, put it in and stir before adding the stuffing mix. You can make it as moist or as dry as you want by using more or less cornbread mix. I prefer it moist. I have doubled and tripled this recipe as needed for the number of guests I have. I have to make this every Thanksgiving and Christmas by request from all my family.
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I have made this recipe with both Pepperige Farm herbed seasoned stuffing mix and the...