Stuffed Stuffing - cheater style

Using boxed stuffing really makes this easy, and then adding all the stuff makes it a meal in itself.

I make it in a big pot, it feeds 20 with left overs, or I share it with another family for a Thanksgiving blessing

2 Boxes Stove Top Stuffing for Chicken
1 Box (2bags) Mrs. Cubbison's Melba Toasted Stuffing

3 Cups Cranberry Juice
2 Sticks of butter
2 Cups Chicken Broth
2 Cups Chicken Broth for later

Add ins are all optional, pick from your faves. I love most of them.

1 Can Comstock Apple Pie Filling - chop apples, be sure to add all of the glaze
1 Cup Raisins
1 Cup Craisins
2 Cups Dried Fried - chopped
1 Cup Chopped Pecans
1 Cup Mushrooms
1 Cup Celery
1 Can Chopped Water Chestnuts
1 lb. Cooked Sausage
1 Can White Chicken packed in water

In a large pot, bring liquids and butter to boil:

If there is any kind of a flavor packet in the stuffing box, add it.
Add all add-ins, bring back to boil. Should you find your pot is too full and needs more liquid, add chicken broth.

In a larger pot empty contents of boxes of stuffing.

Mix the two dry stuffings together.

Pour the hot liquid and add-in mixture over the dry stuffings, and toss until all dry stuff is moist. Should it appear the mixture is dry, drizzle with broth.

Let it sit. The longer it sits, the better it tastes.

Variations:

Make ahead, even can be frozen. Put in oven ware - reheat at 350 for 20 - 30 minutes until hot all the way through top will be crunchy - yum.

Spray a muffin tin. Using your hands, form ball out of the stuffing, bake at 350 for 20 - 30 minutes. Makes a crunchy on the outside, moist on the inside single serving.

Would love more suggestions.

Bon Appetite.