Total Time
Prep 5 mins
Cook 10 mins

I found this recipe in a now out of print recipe book and have made a few 'tweaks over the years' --- it was originally for Stuffed Roast Chicken and I decided to try the stuffing for Thanksgiving. My DH says it is the best stuffing he has ever tasted.


  1. Saute onion and celery in 1 1/2 stick butter until tender.
  2. In saucepan heat chicken broth until boiling and add remaining 1 1/2 stick butter and both stuffings. Mix well.
  3. Add sauteed vegetables, red pepper, and parsley.