A basic recipe with no frills, and I just can’t seem to tweak this one. It’s so perfect as is. See what you think.
1 stick butter
1 large white onion, diced
4 stalks celery stalks with leaves, chopped
1 bag (about 15 oz.) cubed seasoned stuffing (I use red bag Pepperidge Farms)
1/4 cup chopped fresh parsley OR 2 Tbsp. dry
3+ cups turkey or chicken stock (canned is fine)
2 tsp. poultry seasoning
Salt & ground pepper to your tastes & liking
In a large frying pan or skillet over medium heat, melt the butter then add onion & celery. Cook this covered for 10 minutes, stirring often.
Scrape this into a large bowl then add the stuffing and parsley. Stir in just enough of the stock to make the stuffing moist – that’s about 2 1/2 cups. Sprinkle on the poultry seasoning and salt & epper. Either stuff your turkey with this or place it in a buttered oven-safe dish and pour 1/2 cup more of the stock on, cover and place in the oven for about 30 minutes to heat through after the turkey comes out.
Note: I always make this early in the day, let it cool, then cover and place in the fridge and then heat as a side. I just never stuff a turkey.