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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stuffing Recipe

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This recipe for Stuffing is from Wambolt 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:  
1 14 oz bag Sage & Onion Stuffing
1 14 oz bag Herb Seasoned Stuffing
1 16 oz tube Jimmy Dean ground Sausage, mild
1 c. chopped onion
1 c. chopped celery
2 sticks butter (1 cup)
2 eggs
32 oz carton chicken broth
Directions:
Directions:
Crumble and fry the sausage...set aside to drain. In same frying pan melt one stick of butter and saute onion and celery in it until soft, 5-8 minutes. Add 3 c. chicken broth and the other stick of butter cut into eight pieces so it melts faster and heat through. Dump both bags of stuffing cubes into a large bowl and stir in sausage. pour chicken broth, butter, onion, and celery mixture over the top and stir to combine. Beat two eggs with a fork, pour over the top of the stuffing and stir into the mixture until well combined. It should not have any dry spots. If it is not wet enough, add more chicken broth (I often use all four cups...you can always bake it longer without the foil cover if it is too wet). Put into 9x13 pan, cover with foil and bake 30 minutes at 350º uncover and bake 15 more minutes
Number Of Servings:
Number Of Servings:
A lot!
Personal Notes:
Personal Notes:
Not having leftover stuffing in my house is tantamount to treason, as is leaving the any crunch to the celery. If all we had at Thanksgiving was turkey, stuffing and gravy, Kevin wouldn't even miss all the other goodies.

 

 

 

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