It’s one of those things that varies, region to region. It has a lot to do with corn versus wheat as available flours for bread back in the day, but now has more to do with tradition than anything else. In the frozen north, it’s wheat flour bread crumbs that create the base, be it leftover homemade bread or a bag or dried stuff. In the whistlin’ dixie south, it’s corn based, be it flavored with sausage or potlikker.
1 bag of Pepperidge Farm Herb Seasoned Stuffing
Apples, equal amounts of tart and sweet, peeled
Stock (chicken is what we normally use)
How to Make the Stuffing
Dice the celery, onions, apples and walnuts and add them to a wide pan with a large dollop of butter. Cook until translucent and fragrant. In a casserole type cooking vessel, combine the stuffing mix with the vegetable mixture. Add in a handful, or two, of cranberries. Add in the appropriate amount of stock for how much stuffing mix you’ve added, making sure to get it all over the casserole and not just in one spot. Cover with foil and cook in the oven with whatever else you have going. Don’t worry too much about the temperature, just keep an eye on it and take it out when it starts to look done.
Super easy, super delicious.