Aunt Patty's Stuffing

I look forward to this stuffing recipe every year during Thanksgiving. Our Mom's sister, Aunt Patty, serves this alongside the Thanksgiving turkey with 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, and we are most grateful for that.

 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 medallions of turkey tenderloin, gravy, and a small slice of fresh cranberry. Any way you serve it up will be a crowd-pleaser too!

Yield: 12 servings , Prep time: 5-10 minutes , Cook time: 30-40 minutes



1. Preheat your oven to 400 degrees.
2. Clean and finely chop your celery; sauté in butter in a large pan until tender.
3. In a large mixing bowl, stir together the dry stuffing, cream of mushroom soup, sauteed celery, and raisins until evenly combined. 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.
4. 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.
5. Serve warm and enjoy!