Holiday Stuffing

Ingredients:

• 1/4 cup olive oil
• 4 Tbsp. butter
• 2 large yellow onions , chopped
• 3 celery stalks, chopped
• 1 cup chopped carrots
• 1 (12-ounce) boxes corn bread stuffing
• 2 cups vegetable broth
• 1 (10-ounce) can cream of celery soup
• 3/4 cups fresh orange juice
• 1/2 cup green onions (1 bunch from grocery store), chopped
• 1/4 cup fresh lemon juice
• 1 Tsp. kosher salt
• 1 Tsp. pepper

Preparation:

1. Preheat oven to 325°. 
2. Pour the cornbread stuffing into a large bowl.
3. In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to sweat—about 10 to 15 minutes. Add the celery, butter, and carrots. Sauté for another 10 minutes. Pour in quarter of a cup of vegetable broth, then add the sautéed vegetables to the stuffing. 
4. Add the cream of celery soup, remaining vegetable broth, orange juice, lemon juice, scallions, salt, and pepper to the stuffing. Mix well. 
5. Place the stuffing in a 9x13 baking pan and cover tightly with aluminum foil. Poke holes in the foil with a fork. Bake for 45 minutes. You can prepare it the night before and pop it in the oven the next day.

Cook Time: 1.5 hours
Serves: 8-10