Serves: 8
Total Calories: 141

1/2 cup butter or margarine
1 cup chopped celery
1/2 cup chopped onion
1 (10 3/4-ounce) can condensed cream of chicken soup
3/4 cup dry sherry
6 cups cornbread stuffing mix
1/2 cup chopped fresh parsley

1. Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.

2. Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft. Set aside.

3. Place the soup and sherry in a small bowl, and stir to combine. Set aside.

4. Combine the stuffing mix, sautéed vegetables, and parsley in a large bowl. Pour the soup mixture over the stuffing, and stir until well combined.

5. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 141
Calories from Fat: 121

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Cranberry, Maple, and Almond Stuffing
Festive Fig and Bacon Stuffing
Fruited Acorn Squash
Brandy and Orange Stuffing
Wild Rice, Pecan, and Dried Fruit Stuffing
Yam and Raisin Stuffing
Apple and Walnut Stuffing
Pistachio and Apricot Stuffing
Carrot and Onion Stuffing Torte
Bowl O'Cherries Stuffing
Sherried Cornbread Stuffing