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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 14 |
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I don't remember where I got this recipe, but I've been making this stuffing for quite a few years now, and it's delicious. It has something for everyone. This makes ALOT, I usually get a 13 x9 pan full, and one a bit smaller as well. Ingredients:
1/4 cup olive oil |
1/2 cup butter or 1/2 cup margarine |
2 diced yellow onions |
1 bunch chopped green onion |
6 stalks diced celery |
1 lb sliced mushrooms |
2 bags cornbread stuffing mix |
1 can cream of mushroom soup |
1 can cream of celery soup |
1 cup orange juice |
1/2 cup lemon juice |
2 cups chicken stock |
1 cup chopped parsley |
1 cup chopped walnuts (optional) |
6 italian sausages, removed from casing,cooked and crumbled (optional) |
1 cup diced apple (optional) |
1 cup dried cranberries or 1 cup raisins (i add all of these, but use cranberries, not raisins) (optional) |
Directions:
1. Heat oven to 325°.
2. In a large saute pan, heat the butter and oil.
3. Add onions, green onions, and celery; saute until tender.
4. Add mushrooms and saute 2 minutes more.
5. Remove from heat and pour mixture into a LARGE mixing bowl.
6. Add remaining ingredients and any optional ingredients at this point.
7. Stir well.
8. Spoon into shallow baking pan, cover with foil, and bake 45 minutes.
9. Remove foil and bake for another 15 minutes, until crusty and golden brown.
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