From inthekitchenwithkath.com
(Adapted from the recipe on the bag of Grand Central Baking Company's Rustic Stuffing)
Serves 8, doubles easily
1 (12-ounce) package of Grand Central Baking Company's Rustic Stuffing (or about 10 cups bread stuffing)
8 tablespoons butter (1 stick), plus more for greasing the casserole and dotting the top)
2¼ cups diced yellow onion (about 1 large)
1 1/3 cups diced celery (about 3 large stalks)
2 large cloves minced garlic
1½ tablespoons chopped fresh sage
1½ tablespoons chopped fresh thyme
¾ cup chopped fresh Italian parsley
2 teaspoons poultry seasoning
4 cups broth (1¾ cups of the broth was taken from the turkey roasting pan)
Salt, to taste
Pepper
Optional: 2 cups of toasted pecans
If your oven isn’t already in use for the turkey, preheat to 350˚.
1. Sauté the celery and onion in the 8 tablespoons of butter until it is softened.
2. Add the garlic and cook for another minute.
3. Stir in the sage, thyme, parsley and poultry seasoning.
4. Add the stuffing, broth (best if some of it is from the turkey roasting pan), and toasted pecans if desired. Gently stir until the stuffing is well combined.
5. Put 1 tablespoon of butter in a large casserole and spread it around with a paper towel.
6. Put the stuffing in the casserole. Dot the top with butter. Bake, uncovered, at 350˚ for 30 minutes.