There are as many variations on dressing/stuffing as there are cooks. Here is my version, that I adapted from a Thanksgiving long ago on Maui. The original recipe called for Hawaiian chili peppers, not readily available-so I use chili powder with great results. This is a dressing with a little more zip and complexity of flavor than many, but takes advantage of store bought stuffing mix. This can be doubled.
1 16 oz. bag of Pepperidge Farms Herb seasoned stuffing (not cornbread)
1 large chopped onion
1 cup chopped celery
1 stick butter/margarine
2 1/2 cups low salt canned chicken broth
1/8 tsp. apple pie spice or cinnamon
1/8 to 1/4 tsp. chili powder to taste
1/4 cup chopped fresh parsley (washed)
Melt butter/margarine in large sauce pan. Add chopped onion and celery. Cook on med-low heat till translucent. Add pepper, apple pie spice and chili powder saute together till vegetables are evenly coated and begin to brown. Add dry stuffing mix and stir. Pour chicken broth over stuffing and stir. Add chopped parsley, and stir. Let sit to allow the stuffing to absorb the liquid. May be served like this, but I transfer it to an oven-proof bowl and dot with extra butter/ margarine and bake it at 350 degrees for 30 minutes to get a crusty top. Serve with gravy.