A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 12 servings. 4 cups dry Pepperidge Farm Herb Seasoned Classic Stuffing mix 3 cups finely crumbled soft bread (such as biscuits, buns, or rolls) or additional Pepperidge

Madison County Championship Rodeo

Yield: 8 to 12 servings. 4 cups dry Pepperidge Farm Herb Seasoned Classic Stuffing mix 3 cups finely crumbled soft bread (such as biscuits, buns, or rolls) or additional Pepperidge

Rosemary and Goat Cheese Strata

Yield: 8 to 12 servings. 4 cups dry Pepperidge Farm Herb Seasoned Classic Stuffing mix 3 cups finely crumbled soft bread (such as biscuits, buns, or rolls) or additional Pepperidge

City Dressing

Yield: 8 to 12 servings.

4 cups dry Pepperidge Farm Herb
Seasoned Classic Stuffing mix
3 cups finely crumbled soft bread (such as biscuits, buns, or rolls) or additional Pepperidge Farm mix
½ cup butter
1 medium onion, very finely chopped
2 celery stalks, very finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon poultry seasoning
1 (12-ounce) can or box cream of chicken soup
3 large eggs
2 to 3 cups richly flavored turkey or chicken broth

Heat oven to 350°. Generously butter or mist with cooking spray a 9 x 13-inch baking dish.

In a large bowl, toss together the stuffing mix and crumbled bread.

Warm butter in a medium saucepan over medium-high heat. Stir in onion and celery and cook until almost tender, about 5 minutes. Stir in salt, pepper, and poultry seasoning, and cook 2 minutes more. Pour into bowl with Pepperidge Farm mixture and toss well.

In a medium bowl, whisk together cream of chicken soup and eggs. Stir into dressing mixture.

Stir in enough broth to give the dressing mixture the consistency of cooked oatmeal. Pour into prepared baking dish.

Bake until set and browned on top, about 45 minutes. Let stand for at least 10 minutes before cutting into squares and serving warm.

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This story was published on Nov 18, 2020

Sheri Castle

Sheri Castle

Sheri Castle hails from Watauga County, but came down off the mountain to go to Carolina and now lives in Fearrington Village. She is a writer, recipe developer, cooking teacher, and popular public speaker. She is fueled by mountains, excellent bourbon, farmers’ markets, and searching for the right word. Sheri believes that stories happen only to those who can tell them.