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Best Thanksgiving & Christmas Stuffing Ever Recipe

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This recipe for Best Thanksgiving & Christmas Stuffing Ever, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David A. Daigle, LTJG
Added: Thursday, December 11, 2008


12 Tablespoons unsalted butter and more to grease the pan

4 ribs of celery, finely chopped

2 onions, minced

1/2 cup minced parsley

3 Tablespoons minced fresh sage or 2 Teaspoons dried

3 Tablespoons minced fresh thyme or 1 Teaspoons dried

1 Tablespoon minced fresh marjoram or 1 Teaspoon dried

3 pounds high quality white sandwich bread cut into 1/2 inch cubes and dried

3 cups of chicken broth

3 cups of beef broth

4 large eggs, lightly beaten

2 Teaspoons salt

2 Teaspoons black pepper


Oven to 400 degrees and it will go on the middle rack.
Melt the butter in a skillet over medium high heat.
Add the celery and onions and cook until softened, circa 10 minutes
Add the parsley, sage, thyme and marjoram, cooking until fragrant, about one minute.
Place in a large bowl


Add the dried, and cooled bread, broth, eggs, salt and pepper to the vegetables and then combine them by tossing
Placed into a buttered 10 by 15 inch baking dish.


Cover with foil and bake for 25 minutes
Remove the foil and continue to bake until golden brown, about 30 minutes longer, then let cool for ten minutes before serving.




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