Simplest Stuffing for Thanksgiving

You can make a very easy yet delicious stuffing for your Thanksgiving dinner this year that won't take much time to make with a few simple ingredients. This is a great stuffing to make a day or two before and store in your fridge until it's time to stuff the bird and/or heat it up in its own baking dish in the oven.

The other great thing about making this stuffing is that it contains very simple ingredients that you can get at any grocery chain. It also is a basic enough recipe that you can always change it up a little if you prefer. Here are the things you'll need to get ready:

One bag of cubed bread crumbs
One bag of regular bread crumbs - I prefer to use Pepperidge Farms, but any brand will do and you can use any flavor combo.
Medium onion - yellow, Vidalia (but don't use purple) - chopped
Stalk of celery - chopped
Apple - any kind will do, but try not to use green - the sweeter the better - peeled and chopped
Small bag of chopped walnuts (or buy the can and pound some into bits yourself)
Ground Thyme
Parsley - I use dried as it's easier than dealing with fresh
12 or more ounces of Chicken or Vegetable Broth
2 tablespoons of butter or margarine
Salt and Pepper

There really is no measuring involved as you are just going to make as much or as little as you want depending on your guests. I would figure about a cup of breadcrumbs per person

In a large skillet set on medium you want to place the butter or margarine and add chopped onion and celery, cooking until lightly brown. While the onion and celery is browning, also add some chopped walnuts to the pan so they toast a little themselves. Turn the temp down a little, but not much and add the cubed bread crumbs (however much you're going to need) and then pour some broth over them to moisten. Allow that to heat through and toss over a few times for about 5 minutes. Then add the regular bread crumbs since their smaller bits don't need as long to moisten. Sprinkle some Salt, Pepper, Thyme and Parsley over the top and toss while continuing to heat through. As the broth cooks out add more because you want to make sure your dressing is really moist.

Once the contents are fully heated through, try some. This is the only way to know whether or not you want to add more seasonings or even other seasonings. Sometimes I will also add garlic salt and poultry seasoning if I have it. You can now remove it from the stove and set aside or place in a large bowl.

Now you want to peel and chopped the apple (or apples) into small chunks and toss with the stuffing. You can also add more walnuts, as I do, at this point and make sure it is all mixed together well. You can store this for later use or stuff some right into the bird and also cook the leftover in the oven (that is if there is room next to the bird) in a foil covered oven safe dish.