3/4 cup chopped onion
1 cup chopped celery
1 cup butter or margarine
2 cups water
1 (1 pound) package Pepperidge Farm Herb Seasoned Stuffing
In a large saucepan, sauté the onion and celery in butter until tender but not browned. Stir in water and then stuffing. Makes enough to fill a 12 to 16 pound turkey.
Try the following with a 1 pound bag of herb seasoned stuffing, prepared according to package directions:
1 cup chopped parsley, 3/4 cup chopped onion and 1 cup chopped celery sautéed in 1 cup butter.
1/4 cup chopped onion, 1/2 cup chopped celery, 1 cup sliced mushrooms and 1/2 cup sliced water chestnuts sautéed in 1 cup butter.
1 cup chopped celery, 1/2 cup chopped onion, 1 cup nuts sautéed in 1 cup butter. Almonds, Brazil nuts, chestnuts, filberts, pecans or walnuts may be used.
Simmer turkey giblets with seasonings 2 to 3 hours. Remove liver after 10 to 20 minutes. Drain, reserving broth; chop coarsely. Sauté 3/4 cup chopped onion and 1 cup chopped celery in 1 cup butter. Use reserved broth in place of water in recipe. Stir chopped giblets and liver into stuffing.