Turkey Dressing or Stuffing
Here's my go-to dressing. It’s savory and delicious. My mother-in-law taught me how to make it over 40 years ago. My husband loves it stuffed in the bird, and the rest of us like it baked in a pan, Enjoy!
Ingredients
- 1/2 c. butter
- 1 head celery chopped
- 1 lg. onion chopped
- 1 pint fresh button mushrooms sliced
- chicken broth
- 2 (8 oz.) pkgs. Franz seasoned dressing mix
- 1 (8 oz.) can sliced water chestnuts drained
- 1 c. dried cranberries
- Salt and pepper to taste
- poultry seasoning to taste
Instructions
- In a large skillet, melt the butter. Sauté celery, onions, and mushrooms. Cover and cook until the vegetables are tender.
- In a saucepan, heat the chicken broth over medium heat, and reduce to a simmer.
- In a very large mixing bowl, combine the seasoned dressing mix, sautéed vegetables, water chestnuts, and cranberries.
- Pour just enough chicken broth over the dressing to moisten it. Season the dressing with salt, pepper, and poultry seasoning to taste.
- Stuff the turkey with the dressing and bake according to directions OR bake at 350 degrees in a buttered, covered casserole dish until heated through about 45 minutes.