• 1 box of cornbread stuffing ( I used William Sonoma )
• 4 cups chicken stock
• 1 can cream of chicken soup
• 2 cups celery, minced
• 1 cup onions, minced
• 1 cup French’s onions
• 1/2 cup bacon bits
• pinch of summer savory spice
• Morton’s seasoning– sprinkle to taste
• salt/pepper to taste

Directions

1. Preheat the oven at 350°F
2. Add all the ingredients together and mix well
3. Cover with tinfoil
4. Bake for 1 hour
5. Serve warm and enjoy!

• Autumn
• Thanksgiving