Okay, the title is a lie, if I’m being totally honest. For the longest, I was able to cook everything else for Thanksgiving or Christmas dinner except the dressing (and we’re not going to get into the difference between dressing and stuffing). I always left that for my mom to do. One year, she couldn’t make it and I was all “OMG! We’re screwed!” I was forced to figure out how to make this by trying to recall everything she added and her process. SUCCESS! Here’s the result below:
Ingredients:
2 bags of Pepperidge Farm® Stuffing mix (you can choose what flavor you prefer but I like to use one regular and one cornbread)
1 32 oz carton of broth (I use vegetable but you can use whatever you want… like 2 cups of pan drippings)
1½ cups milk
1½ sticks of butter
1 bunch of celery
1-2 red or yellow bell peppers (I like that they’re sweeter but do you, boo)
1-2 shallots (or onions if you can’t find them or don’t want to be fancy)
2 eggs
Salt, pepper, and seasoning (I often use herbs de provence and sage)
Directions:
- Preheat oven to 350°F
This is how the veggie sauté should look. - Dice shallot, celery, and peppers
- Melt ½ stick of butter in a sauté pan
- Add veggies to pan and seasoning (make it too salty – trust me on this)
- Sauté until they’re translucent and soft (I hate crunchy things in my dressing)
- In a large bowl, add the two bags of stuffing mix, sauté mix, milk, and broth
- At this point, I’m going in with my hands to mix everything up so it’s all well integrated (at this point, you can taste test to make sure you seasoned it enough – or you can be me, forget, and hope for the best)
- Scramble the two eggs and blend in with everything else
- Dump everything in a casserole dish and smooth it out evenly (don’t press it in)
- With the remaining stick of butter, add pats of butter to the top of the stuffing mix
- Bake for 45 minutes or until a knife comes out cleanish
BOOM! Now you just need to make that two-hour turkey to go with it!