Secret Stuffing

So, I don't have a picture up yet for this recipe, since I'm only done with part one, but believe you me... I've made this stuffing before and it is the bees knees. I kid you not, I loved stuffing before the recipe came along, but this is stuffing on a whole new level. YES, you probably think I am over-exaggerating, but I'm telling you...this will be the best stuffing you've ever tasted.

Curtis's mom's Aunt Carolyn makes this for the holidays and Curtis was always raaaving about this stuff. I think the first time I had a holiday meal with the Ryan family, Curtis immediately took me to the stuffing pan, that's how good it is. Consider yourself luck that I am sharing this recipe with you. 

So you need to start this a day in advance, and I'm hoping someone reads this in time to make it for their Thanksgiving meal tomorrow. You can mess with your fancy-pants stuffing recipes all you want, but I'm gonna enjoy the good stuff.

I can't even tell you how excited I am to eat this in 24 hours.

Ingredients:

• 12 chicken legs
• 1 medium onion (chopped)
• 2-3 stalks celery (chopped)
• 3 bags Brownberry Onion/Sage Dry Bread Mix
• 1 tsp. poultry seasoning
• 3 cans cream of chicken (I buy reduced fat/sodium)
• Salt & pepper to taste

Directions:

1. DAY BEFORE: boil chicken legs in pot of water to cover. Add onion and celery and simmer until chicken is tender and falls off the bone (about 3 hours).
2. Remove chicken meat from legs and return to stock (should be about 8 c. total - if you are short some liquid, add some chicken broth to the mix). Refrigerate stock overnight.
3. DAY OF: reheat stock, add poultry seasoning and add salt and pepper to taste.
4. Add cream of chicken and stir until mixed in. Pour over bread mix in extra large foil pan.
5. Cover with tin foil and bake at 350 degrees for 1 hour.