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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Thanksgiving Dressing Recipe

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This recipe for Thanksgiving Dressing, by , is from What's Cooking at the Waltons, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Walton


1 bag Pepperidge Farm Herb Seasoned Stuffing Mix
2 Corn Kits, bake as directed
2 onions, chopped
4 celery sticks, chopped
2 sticks butter
46 oz. chicken broth
1 can Cream of Chicken soup
1 bunch green onions, chopped
1 Tbsp. garlic powder
1 Tbsp. Season Salt
1 Tbsp. pepper
pinch of sage
1/4 c. sugar
3 boiled eggs, chopped
1 apple, grated

Saute onions and celery in 1 stick of butter. In a very large bowl, mix stuffing mix and crumbled corn bread with celery and onions. Add chicken broth, soup, green onions, apple, eggs and seasonings. Mix well. Spoon into 9" x 13" pan and refrigerate or freeze until ready to cook. Bake for one hour at 400. It's also good to add some broth from the fresh cooked turkey.




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