Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• A taste of Spain in Salem
• Apple of his eye
• Stepping up to the plate
• Foodies: your kitchen away from home

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Nair Family Stuffing

1 stick butter

2 large stalks of celery, chopped fine

1 large onion, chopped fine

2-3 bay leaves

1 large bag Pepperidge Farm seasoned stuffing mix (not cornbread)

3-4 cans Swanson chicken broth

1 Tbsp. (more or less, to taste) poultry seasoning

1 small (5 oz.) can white meat chicken, flaked

Preheat oven to 350 degrees. Grease a large casserole dish well. In a large frying pan, saute onion, celery and bay leaves in butter until vegetables are tender. Throw out bay leaves. Place stuffing mix in a large bowl. Stir in sauteed vegetables, canned chicken, chicken broth and poultry seasoning. The mixture will be sloppy, but that’s OK.

Spread stuffing mix into casserole dish. Bake 40 minutes, or until stuffing is firm and top is golden brown.