How to Make Stuffing Like Aunt Patty

I look forward to this stuffing recipe every year. Kelly and my Mom’s sister, Aunt Patty, serves this alongside the Thanksgiving turkey and all the other trimmings for a really large group of people. Having eight adult children, oodles of grandchildren, and now great-grandchildren, Aunt Patty is an expert on serving a crowd. To serve our monthly Third Thursday crowd, I turned these into two-bite cakes by forming the wet stuffing into small patties, grilling them, and layering them with Turkey Tenderloins, gravy, and a small slice of fresh cranberry. Any way you serve it up will be a crowd-pleaser too!

aunt patty’s stuffing cooking information

• Yield: 12 Side Portions
• Prep Time: 5-10 Minutes
• Cook Time: 30-40 Minutes

aunt patty’s stuffing recipe ingredients

• 1/2 Bag of Pepperidge Farm Herbed Seasoned Stuffing
• 1 Can Cream of Mushroom Soup
• 6 Stalks Celery
• 1 Cup Raisins
• 2 Tablespoons Butter

aunt patty’s stuffing recipe instruction

1. Preheat your oven to 400 degrees.
2. Clean and finely chop your celery.
3. In a large saute pan, add your butter and celery. Cook until the celery is tender.
4. Next, to a large mixing bowl add your dried stuffing, cream of mushroom soup, sauteed celery, and raisins. Stir together until everything is evenly combined.
5. Depending on how you like your stuffing (dry or moist), fill the empty soup can with water and add a little at a time until it is exactly how you like it.
6. Fill a loaf pan or two with the stuffing and place in your preheated oven. Let cook 30 minutes or until it has a nice crust on top.
7. When it is finished cooking, place beside your turkey with a large serving spoon and enjoy!