Lemon-Herb Stuffing

Lemon herb stuffing with

with mushrooms, celery, onions, 

and lots of chopped fresh parsley.

 I usually double this recipe so that I have lots 

for Thanksgiving dinner and can put several 

bags in the freezer for roast chicken dinners

 later in the year.

I use the herbed cubed stuffing in a bag.

Chop all the vegetables and begin adding them to

the pan with hot butter starting with the 

onions and celery then adding

 the sliced mushrooms. Saute for about 5 minutes.

 Stir in the seasonings.

Add the stuffing and chicken broth.

 Toss well and add a good squeeze of lemon juice.

 Lots of chopped fresh parsley is a must.

 Toss well and you're ready to stuff your bird

 or refrigerate until needed.

I love having a few of these bags of stuffing in

the freezer. They turn a roast chicken 

into the perfect Sunday dinner. 

Lemon~Herb Stuffing

Ingredients

• 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
• 1 C chopped onion, about 1 medium
• 1 C chopped celery, about 2 stalks celery,
• 1 C sliced fresh mushrooms, about 4 -oz
• 1/2 C chopped fresh parsley
• 2 t thyme
• 1/4 t salt
• 1/4 t pepper
• 1/2 stick butter
• 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
• Juice of 1/2 large lemon about, 2 T lemon juice

Directions

Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner. Find my recipe for perfect roast chicken HERE.

Enjoy!

passed down from Grandma Daisy

Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Coastal Charm,
Confessions Of A Plate Addict