Dad’s Thanksgiving Stuffing

This has been a family favorite for many years. The preparation is very easy and allows you to also use the oven for other tasks. This dish can also be made in a covered dutch oven or slowcooker – no need to put it in the bird unless you want to.


1 can Campbell’s cream of chicken soup
1 can water
Chicken broth if needed
1/2 stick butter
Celery flakes to taste
Onion flakes to taste
Pinch of poultry seasoning if needed
Pinch of sage if needed

1 bag Brownberry herb-seasoned croutons


Simmer all stock ingredients except for the croutons in a saucepot.

Place the croutons in a large mixing bowl. Slowly stir in the stock mixture. Mix well to incorporate, ensuring that the stuffing is evenly moist.

Tightly seal in double-wrapped aluminum foil (shiny side in) to form a packet.
Bake the packet in the oven at 350 degrees for one hour.

Remove and transfer to a covered, preheated serving dish.

Serves 4-6


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