The following is from a 2009 post here on Chat With Vera. I thought it would be nice to revisit Vera's stuffing again - it never fails to bring rave reviews at the table on Thanksgiving. The only difference now-a-days is that I don't bake the turkey so therefore there is no stuffing baked in the bird. (We all miss that delicious goodie.) My son cooks the turkeys (yes I said plural) on his grill/smoker. These birds are simply out of this world and I told him, "I don't plan to ever bake a turkey again." O.k. enough..... here is stuffing revisited.....
One item I prepare that my kids really enjoy (my grown family and their grown or nearly grown children) is “stuffing.” Now I make my own but I don’t go the real old fashioned route of baking biscuits, toasting loaf bread, and baking cornbread to use. I buy Pepperidge Farm sage seasoned and also Pepperidge Farm corn bread stuffing. I also use a couple of boxes of Stove Top Turkey stuffing. I mix these up in a large bowl.
I chop onion and celery and then sauté them in a couple sticks of butter (real butter) in a sauce pan. Once they begin to look a little bit done, I measure in some uncooked grits (yep! I said grits) and water. I cook this until the grits are done. Then I pour this over the bread stuffing. I then use chicken broth (or turkey broth from cooking the heart and neck of the turkey) to thoroughly moisten the bread stuffing (the stuffing packages give a guideline for this).
I stuff the turkey with as much as it can hold, skewer the opening, and bake until the turkey is done taking into consideration that it takes longer to cook a stuffed bird than one that is not stuffed. The remaining stuffing is placed in a greased baking dish suitable to place on your table and baked for about 30-45 minutes at 350F.
Quantities of the ingredients depend on how many you are going to serve. For our large family I might use one of each type of the Pepperidge Farm stuffing in the larger bags. Two boxes of the Stove Top stuffing. A couple or three stalks of celery and a large white or Valdia onion. I think it would take at least 2 sticks of butter but perhaps 3. I would cook probably ½ cup grits with 2 cups water in the sauteed onion and celery. Don’t forget that you need a bit of black pepper. It will have enough of salt and other seasonings in the other ingredients.