This recipe makes a lot of stuffing.  Have I mentioned I have a big family??  You can easily halve this version, using just one of the cans of soup and halving all other ingredients. My sister, Cindy (pictured above) shared this recipe with me at least 20 years ago.  It’s now my go-to side dish for the holidays.  I hope you enjoy it as much as we do!

Ingredients

1/4- cup olive oil

1/2- cup (1 stick) unsalted butter

2- medium yellow onions, chopped

1- bunch scallions, chopped

8- celery stalks, chopped

1- pound mushrooms, sliced

2- 16 oz. bags cornbread stuffing mix or bread stuffing

1- 10 3/4 oz cream of mushroom soup

1- 10 3/4 oz cream of celery soup

1 to 1 1/2- cups chicken broth or stock

1- cup chopped parsley

1/2- cup orange juice

1/4- cup lemon juice

Optional ingredients

1- cup chopped walnuts

6- Italian sausages, cooked and crumbled (Jimmy Dean Sage)

1- cup chopped apples (2 McIntosh)

1- cup raisins

Directions

Preheat oven to 325 degrees

In a large pot, heat the oil and butter. Saute´ onions, scallions, and celery until tender, about 10 minutes.  Add the mushrooms and cook 2 minutes more.  Transfer the mixture to a large mixing bowl.  Stir in the remaining ingredients, moistening with more chicken broth as desired.  Stir in any desired optional ingredients.  Grease a large shallow roasting pan and turn stuffing into it.  Cover with foil and bake for 45 minutes.  Remove the foil and bake until the stuffing is golden and crispy, about 15 minutes more.