So for the Christmas bird stuffing I used my mom’s recipe. I love this stuffing. I could eat it as a meal with just a little bit of gravy. SO good!
1/2 bag of Pepperidge Farms Cubed Herb Seasoned Stuffing
1 bread stuffing loaf
Handful of parsley
Handful of celery leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
4 tablespoons margarine
1 small white onion
1/3 cup chicken stock
Clean your bird and rinse it out. I like to stand it up on the counter and make it dance around for a minute. It makes it taste better. In a large bowl add 1/2 bag of the herb-seasoned stuffing, about 7 ounces. Take the bread stuffing loaf and rip off little pieces slightly larger than the size of a matchbook. Lightly wet them under a stream of cold water (they will get a little mushy don’t worry) and put each piece in the bowl. Use the entire bread stuffing loaf.
Finely chop the parsley and celery leaves until you have a handful of each then dump them in the bowl. Add eggs, salt, pepper and poultry seasoning.
In a skillet on medium heat melt about 4 tablespoons of margarine. Finely chop the onion and sauté in the skillet for just a few minutes. Do not brown the onions or my mom will yell at you.
Add the onions and chicken stock to the bowl of stuffing stuff and stir well.
Take stuffing mixture and insert into hole. Put some under the skin too, that’s what I did here. Cook your turkey according to the directions and you will then have the best stuffing you have ever had ever!