Grandma's Four-Ingredient Thanksgiving Stuffing

Cube the bread and set it aside.

Slice the onions and celery, then chop them into bite‑size pieces.

Heat a generous knob of butter in a large pan over high heat; add the onions and sauté until caramelized.

In a second pan, melt butter and sauté the celery until lightly browned.

Combine the sautéed onions and celery with the cubed bread in a large bowl.

Dissolve the Golden Seasoning packet in three cups of hot water and pour the broth over the bread mixture, stirring until the bread absorbs the liquid but remains slightly moist.

Form the mixture into loose clusters and fry them in butter in a hot pan until a golden‑brown crust forms on each side.

Transfer the clusters to a baking dish, add a few extra pats of butter on top, and bake in a pre‑heated 425°F oven for about 25–30 minutes, uncovered, until the exterior is crisp and the interior is hot and moist.

Serve immediately, allowing the crispy, buttery stuffing to cool slightly before plating.