1 stick butter, divided
6 ribs celery, diced
1 large onion, diced
2 large apples (I used Honeycrisp), unpeeled and diced
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
Salt and pepper, to taste
1 Tablespoon poultry seasoning
4 cups chicken stock
Preheat oven to 375 degrees F.
Melt 6 Tablespoons butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake for 30-40 minutes, or until golden brown and crispy at the edges.