stuffing recipes

Old-fashioned Vegetable Stuffing

• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'

• 1 cup butter or margarine, melted

• 1-1/2 cups liquid (water, broth or fruit juice)

• 1-1/2 cups celery, chopped

• 1 cup onion, minced

1. Combine dressing with melted butter or margarine, celery, and onion.

2.  Stir in liquid. 

3. Mix well, and stuff loosely in neck and body cavities, allowing for expansion during roasting. 

4. Skewer or sew closed. 

5. Roast as usual.

 Makes about 6 cups.