2 c diced onion
1 package Pepperidge farm herb stuffing
1 12 oz box Mrs. Cubbisons cornbread stuffing
12 c torn bread (or mixture of cornbread, wheat, french, white)
3 c broth
2 c water
½ c margarine
¾ tsp salt
¾ tsp pepper
1 ½ tsp poultry seasoning
1 ½ tsp sage
1. Dice celery and onion.
2. Cook in margarine for 40 min or until celery is cooked and onions are clear (usually the day before Thanksgiving). Cool and store in fridge.
3. Tear up the bread and mix with the bags of dried stuffing mix and seasonings.
4. On the day you will cook the bread mixture, tossing to moisten
5. Stuff bird and remainder goes into 9x13 pan and a pie plate.
6. For pan stuffing, drizzle more broth over so it is not too dry.
7. Cover and bake for 45 minutes to an 1 hour at 325°F.
8. This recipe stuffs a 20 lb bird, 1 9x13 pan and one pie plate.
2. Cook in margarine for 40 min or until celery is cooked and onions are clear (usually the day before Thanksgiving). Cool and store in fridge.
3. Tear up the bread and mix with the bags of dried stuffing mix and seasonings.
4. On the day you will cook the bread mixture, tossing to moisten
5. Stuff bird and remainder goes into 9x13 pan and a pie plate.
6. For pan stuffing, drizzle more broth over so it is not too dry.
7. Cover and bake for 45 minutes to an 1 hour at 325°F.
8. This recipe stuffs a 20 lb bird, 1 9x13 pan and one pie plate.
No comments:
Post a Comment