If there was one thing my mother did to perfection it was Thanksgiving Stuffing. Growing up a full blooded Irish girl, our house was always, real butter, real sugar, meat and potatoes. This recipe looks like it has a lot of butter but it literally will feed 18 people. Its so good I always make it the night before Thanksgiving. I bake it day of (this way I can sample it all night long) :)But you can make it morning of as well. Ok get to it:
-add 4 regular cans of chicken broth to a very big pot
– add 3 sticks of butter (4 if you realllllllly want it buttery)
-add 2 chopped yellow onions and 1 entire stalk of celery chopped (about 2 cups)
-let simmer until the celery and onions become soft
-rough chop 2 cans of sliced water chestnuts as well as 2 tblsp of fresh sage, add both to broth
-add a small palmful of fine herbs
-add about 6 shakes of garlic salt and fresh ground pepper
-add 2 12oz bags plus 2 cups of Pepperidge Farm CUBED stuffing
-stir in slowly until it looks wet but not soupy.
-pour into baking dish (refrigerate overnight if making night before)
-Bake at 350 for 45 min.