Ingredients
>
6 tbsp unsalted butter, divided
>
2 (8 oz) pkg diced fresh celery and onion
>
1 1/2 (12 oz) bags seasoned stuffing cubes
>
3 cups low-sodium chicken broth
>
1 (10.5 oz) can condensed cream of celery soup
>
1 tbsp chopped fresh parsley, to garnish (optional)
Steps
1
Preheat oven to 400°F. In a 12-inch skillet, melt 3 tbsp butter on medium. Add the celery and onion and season with salt and pepper. Cook 8–10 min., until vegetables are tender, stirring occasionally. Transfer vegetables to a large bowl. Add the stuffing cubes, chicken broth, and cream of celery soup. Season with salt and pepper. Stir to combine.
2
Transfer stuffing mixture to greased 3-qt baking dish and spread into an even layer. Cut remaining 3 tbsp butter into pieces and dot across top of stuffing. Bake 30–35 min., until top is golden. Garnish with the parsley, if desired.
