My Mother-in-law’s Favorite Stuffing

Melt butter in a large skillet. Add the carrots and celery and cook until slightly softened. You can add onion here too, but I don’t use it because several people are allergic in our family. If you’re using fresh mushrooms, you can cook them a bit at this stage, too.

Place half of the stuffing cubes in a large bowl (use as much as you need for your crowd and use whatever flavor you like; I often do a combo of seasoned and cornbread cubes). Pour in half of the sauteed veggies, some chestnuts and water chestnuts, and mushrooms. Mix that layer, then add the rest of the bread and veggies and mix. If you’re doing a huge batch, it’s easier to mix in parts like this. Pour in enough broth so that the bread cubes are moistened but not soggy. Mix thoroughly.

At this point you can stuff a turkey or place stuffing in a greased casserole. If baking separately, bake in a 350°F oven for 35-45 minutes.

Not only is this a tasty stuffing, but it has really interesting texture too, with the crunchy water chestnuts (my mother-in-law’s favorite part) and the chewier regular chestnuts.