4 tbsp. (1/2 stick) butter, cut in pieces
1 medium white or yellow onion, chopped
4 or 5 celery stalks, chopped (about 1 cup)
2 cups turkey broth, reserved from cooking the turkey (add water or store bought broth if necessary)
1 Granny Smith apple, peeled and finely chopped
1/2 bag Pepperidge Farm country style stuffing
1/2 bag Pepperidge Farm cornbread stuffing
3 or 4 leftover biscuits, allowed to harden, and broken up in pieces
leftover cornbread (optional, broken up in pieces)
1 tsp. sage
1/2 tsp. poultry seasoning
salt and pepper, to taste
1 cup chopped, toasted pecans (optional)
non-stick cooking spray (Pam) or additional butter

If not already hot, preheat oven to 375°F.

Place the stuffing mixes, leftover biscuits and cornbread into a large bowl and allow to sit for several days to dry out.

On day of preparation, chop the onion, celery and apple and add, along with seasonings, and pecans (optional) to the bowl. Pour turkey drippings over the dressing and stir. The mix should be slightly dry. Use the broth to adjust the consistency.

Grease a large casserole dish by either using butter or non-stick cooking spray. Pour dressing into the dish. Bake, covered, at 375°F for 25 minutes. Uncover the last 5 to 10 minutes.

At one corner of the dressing, using a teaspoon, and allowing to cool a little, take a teaspoon and taste. Adjust salt and pepper if need be.

Enjoy!

Submitted by: Karen Lovell