"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Beef, Pork or Chicken Stuffing (No Egg) Recipe

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This recipe for Beef, Pork or Chicken Stuffing (No Egg), by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Froehlich
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 loaves white bread -cubed
2.5 lb. celery - diced
2.5 lb. onion - diced
1 (3 lb) tub margarine
2 oz. chicken soup base and food seasoning
Pepper (1/2 oz.), onion powder (1/2 oz.), poultry seasoning (1 tsp poultry.), and dried parsley (2 T.)

Directions:
Directions:
Cube bread and let sit out overnight. Dice onions and celery. Spray cookie sheets with Pam. Spread bread cubes on cookie sheets and bake in oven at 350 degrees until golden brown (approx. 15 to 20 minutes). Put bread cubes in large bowl. Place 1/4 tub of margarine on cookie sheet (2 inches high), add onions and celery, bake in oven until softened - stirring often (approx. 20 to 25 minutes). Pour over top of bread. Melt remaining margarine, chicken soup base and 1/2 tub full of water. Meanwhile add seasonings to bread stuffing. Mix well. Add melted margarine mixture, mix thoroughly. Can be used immediately or refrigerated for up to 2 weeks.

Number Of Servings:
Number Of Servings:
15 lb.
Personal Notes:
Personal Notes:
David makes this bread stuffing for the retail shop in the meat market. He uses for pork chops or chicken breasts. His stuffing is well known locally and sells out fast!

 

 

 

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