This recipe is actually for dressing, but every single person I know calls dressing stuffing. Do you know the difference?
Stuffing is actually stuffed inside of a turkey. Dressing is baked in a casserole dish alongside the turkey (or alongside whatever you want).
The good news is that it really doesn’t matter what you call it, this is goooooood stuff.
Dressing or stuffing? Inquiring minds want to know!
- 1 pound bacon, diced
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 14 ounces herb seasoned stuffing mix
- 10 ounce can cream of chicken (or my cream of chicken soup substitute)
- 10 ounces chicken stock
- Preheat oven to 350 degrees.
- Add the diced bacon to a large skillet over medium heat and cook, stirring often, until crisp.
- Add the onion and celery to the pan with the bacon and the drippings. Continue cooking, stirring often, until the vegetables have softened, about 5 minutes.
- Add the dry stuffing mix to a large bowl Pour in the bacon, vegetables, and any drippings from the pan.
- Add the cream of chicken soup and the chicken stock. Stir to combine well.
- Pour the mixture into a 9×13 pan and spread evenly. Cover with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10 minutes.
- Serve hot.