Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
1/2 cup; butter or margarine
1 cup; chopped celery
1/2 cup; chopped onion
10 3/4 ounce; can condensed cream of chicken soup
3/4 cup; dry sherry
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1/2 cup; chopped fresh parsley
Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft. Set aside.
Place the soup and sherry in a small bowl, and stir to combine. Set aside.
Combine the stuffing mix, sautéed vegetables, and parsley in a large bowl. Pour the soup mixture over the stuffing, and stir until well combined.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 350°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.