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I always use stove top but I add something extra to it Here's what kraft suggests:

Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken and mix & match your recipe from these options...

LIQUID OPTIONS

orange juice

chicken broth

apple juice

beef broth

VEGETABLE / FRUIT OPTIONS

dried cranberries

chopped green or red apples

shredded carrots

chopped mushrooms

cooked chopped potatoes

ADD-IN POSSIBILITIES

PLANTERS Chopped Pecans, toasted

chopped fresh parsley

raisins

OSCAR MAYER Real Bacon Bits

PREPARE stuffing mix as directed on package, substituting 1-1/2 cups liquid for the water and stirring in 1/3 cup vegetables/fruits and 2 Tbsp. add-ins along with the liquid. Cover; let stand 5 min.

FLUFF with fork before serving.

I'll give you a tip, now is not the time to learn homemade, you can practice with recipes all next year. After all, you don't want T-day to be a flop! This is how I do stuffing for everyday meals.

Get a box of Stove Top. Saute a minced red onion, minced shallot, minced celery, and an 8 oz. pkg. of sliced baby bella mushrooms in about 6 Tbsp. butter while boiling water for the Stove Top according to the directions. Towards the end of sauteeing, add some minced garlic. Toss the Stove Top in the water with all the veggies. Mince up some fresh sage, about 8 leaves, depends on how much you love sage, and stir that in at the end.

Good luck, and happy Thanksgiving to you too!

I understand where are coming from. This is a very basic one. It was my grandmothers recipe passed down to my dad, then passed on to me. Dad used to "forget" how to make it every year and call my grandma and ask her how to do it. I really miss that.

Anyway here it is.

Bread cubed up. Usually around 1/2-1 loaf loaf. You can use what ever kind of bread you like or have on hand. We usually use a mix of white and wheat but sometimes add sour dough.

2-3 tbsp melted Butter

1/2-1 onion chopped

1-2 stalks celery chopped

salt and pepper

ground sage-the sage is the real key to good stuffing/dressing

milk

Mix everything but the milk. Toss to coat well then slowly add a splash of milk at a time. You want it inbetween moist and dry. It's kind of hard to explain but even if you get to much milk it will still taste okay, the texture will be a bit off.

You can also add corn, bacon, sausage, cranberries, chopped nuts etc....

This is what we do at our house: Check out the sealed PRE-COOKED meats such as beef tips, roast with gravy, pork roast, chicken, baked ham, pork chops, meatloaf. Just pop into your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find them. Use this for your meat dish, with a side dish or two of vegetables, rice, or potatoes which can all be found on shelves dry or canned, or in the freezer section and they are already cooked. All are delicious. Canned fruits make wonderful desserts. My husband has canned sliced pears EVERY night. lol Run over to the deli section of your grocery store and pick up a roasted or fried chicken. The deli will also have side dishes. There are many plastic tubs of all types of shaved meats for sandwiches...my favorites are baked ham, roast beef, but there are many more to choose from. Pile the meat on bread or rolls, add tomatoes and lettuce. Yummmmm! A small slice of watermelon for dessert. We go a step further...during the hottest part of summer, we use the stiff type of paper plates as often as possible. Just throw away, no clean up.