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Grandma Delsky's Stuffing Recipe

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This recipe for Grandma Delsky's Stuffing is from The Berardi/Marolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pepperidge Farm Chicken with Herb Stuffing, 1 bag
3 loaves Stuffing bread, preferably 2 seasoned and one plain (this is available at the grocery store's bakery and sometimes needs to be preordered)
1 quart celery and tops, chopped
1/2 tsp pepper
1 tsp sage
1 tsp poultry seasoning
1/2 pound butter (or more)
1-2 cans College Inn chicken broth
1-2 onions
Directions:
Directions:
A couple of days before making the stuffing, cube the bread and lay out on cookie sheets so it dries up a bit.



Saute onions and celery in butter for 1-2 minutes.

Combine all ingredients until well mixed, adding butter or broth if necessary. This makes a lot of stuffing and you need a very large bowl. Grandma Marolt's bowl is the only one I have that it fits in.

Place in buttered baking pan, dot with slices of butter, put parchment paper over the stuffing, cover with foil. Bake at 325 for about an hour.
Number Of Servings:
Number Of Servings:
20?
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
For people who don't like the veggies, cut back on them a bit and puree them rather than chopping them and they'll get the flavor but not the texture.

 

 

 

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