1 whole stock of celery- cut finely (at least 2 cups)
1 whole onion diced (2 cups)
2 sticks salted butter
3 eggss
About 6 slices dried bread, broken into small pieces
3 lbs. of Pepperidge Farm Stuffing (seasoned)
3 cans chicken broth
About 1 tsp. dried sage
If you are making a turkey with it, boil the giblets with fresh sage to pour the broth over the stuffing.
Sautee celery and onion in 2 sticks of butter. Pour all the bread/stuffing mix in a large bowl. Pour the sauteed veggies and butter over the stuffing. Crack 3 eggs in a separate bowl and beat them till their frothy. Mix the eggs in with the stuffing. Pour 3 cans of chicken broth over the mix. Add sage. Mix all ingredient.
Bake at 350 for 1 hour.
1 whole onion diced (2 cups)
2 sticks salted butter
3 eggss
About 6 slices dried bread, broken into small pieces
3 lbs. of Pepperidge Farm Stuffing (seasoned)
3 cans chicken broth
About 1 tsp. dried sage
If you are making a turkey with it, boil the giblets with fresh sage to pour the broth over the stuffing.
Sautee celery and onion in 2 sticks of butter. Pour all the bread/stuffing mix in a large bowl. Pour the sauteed veggies and butter over the stuffing. Crack 3 eggs in a separate bowl and beat them till their frothy. Mix the eggs in with the stuffing. Pour 3 cans of chicken broth over the mix. Add sage. Mix all ingredient.
Bake at 350 for 1 hour.
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