Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
1/4 cup; butter or margarine
1/4 cups; chopped white onion
1/4 cup; chopped red onion
2 green onions, white part and 1" green part, thinly sliced
2 medium leeks, white part only, finely chopped
1 clove garlic, minced
1/4 cup; chopped celery
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1 cup; chopped pecans, toasted
2 tablespoons; chopped fresh parsley
1 1/2 cups; chicken broth
Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the white and red onions, green onions, leeks, and garlic, and sauté for 5 minutes, or until golden. Add the celery and cook for 5 additional minutes, or until the celery is tender.
Combine the onion mixture, stuffing mix, pecans, and parsley in a large bowl, mixing well. Stir in just enough chicken broth to moisten, mixing lightly.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.