Prep 30 mins
Cook 45 mins
Couldn't be easier. Couldn't be yummier. This is the stuffing my mom, Lena always made for Thanksgiving. She never wrote it down but I helped her so many times I didn't need to see it in writing. I wrote it down and perfected it so my daughter will be able to make it some day. It makes a lot but it's my favorite food. It always impresses. BELL’s poultry seasoning is a must!
- 2 (14 ounce) bags herb-seasoned stuffing cubes
- 1 (8 ounce) bag herb stuffing mix, crushed
- 7 tablespoons poultry seasoning (Bell's)
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon oregano
- salt and pepper
- 1⁄2 cup butter
- 2 large yellow onions, chopped
- 5 (14 1/2 ounce) cans low sodium chicken broth
- In an extra-large bowl, combine stuffing and seasonings.
- Melt butter in large skillet. Cook chopped onions until they are clear but not browned.
- Add onions in butter to stuffing.
- Meanwhile warm the broth in the microwave and add to stuffing. Mixture should be moist. Additional warm water can be used if needed.
- Adjust seasonings to taste. It may seem strong but it's great when cooked.
- Stuff bird. Put the rest of the stuffing in a covered casserole; add more broth or water to make it extra moist so it doesn't dry out in the oven. Bake at 350° for 45 minutes. (To keep stuffing moist in the casserole dish while cooking, top with wing tips that you saved to make chicken stock with. Keeps it moist and delicious!).
- Another option is to make stuffing patties (burger size) and fry lightly in butter. You can freeze these and take them out as needed for an easy side dish.