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Patton Thanksgiving Stuffing Recipe

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This recipe for Patton Thanksgiving Stuffing, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Patton
Added: Sunday, May 4, 2008


8 slices oatmeal bran bread
10 slices natural grain bread
2/3 loaf Italian bread
7 slices sour dough bread
giblets from the turkey
2 onions, chopped
4 stalks of celery, chopped
4 eggs
4-egg Eggbeaters
olive oil

2 days before: toast bread and break into small pieces. Let dry.
1 day before: Boil the giblets for approximately 1 hour until done. Cut the meat into small pieces. Reserve the broth.
Add celery and giblets to a large bowl, toss with the dried bread. Season if desired.
In a large frying pan, brown the onions in olive oil. Add to bread mixture.
Mix eggs and EggBeaters with 3/4C reserved broth.
Pour over bread mixer and toss to coat evenly.
Brown breading, in batches, in the large frying pan (approximately. 7 minutes per batch). Separate pieces as they cook.
Store finished stuffing in a cool place until time to stuff the turkey.
cook the stuffed turkey and enjoy!

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Number Of Servings:
Preparation Time:
Preparation Time:
2 days




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