1/4 lb Unsalted Butter
2 cups Chopped Onion
2 1/2 cups Celery
3 Tbsp Twist’d Q™ Crazy Chick Lemon Garlic Seasoning
1 lb good quality White Bread, cut into 1.2 in cubes (about 12 cups), stale or lightly toasted
1/2 cup Low-Sodium Chicken Broth or Dry White Wine
Turkey Stock or Low-Sodium Chicken Broth, as needed
1.) Preheat oven to 350°F.
2.) In a large skillet over medium heat, melt half the butter. Add onion and celery; cook covered until onion is soft. Remove from heat, and stir in Lemon Garlic Seasoning. In a large bowl, toss the sautéed vegetables with the bread cubes. Melt the remaining butter and pour over the mixture along with the 1/2 cup liquid and mix. Stuffing should just hold together when mounded on a spoon.
3.) Transfer to a casserole dish, and pour about two cups of broth over the mixture. Cover with foil, and bake for 35 minutes. Uncover, and bake another 10 minutes for a crunchy top.
4.) If cooking in a turkey, omit the remaining broth and pack the bird loosely, giving room for it to heat evenly. Stuffing should be heated to 165°F using an instant-read thermometer. If you have stuffing left over, do not overstuff the bird. Place in a casserole, add remaining broth and bake accordingly.