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16 servings
Ingredients:
2 cups diced celery, with leaves3 cups chicken broth1/2 cup minced onion1/2 cup butter4 quarts bread cubes3 eggs, beaten1 tablespoon salt1 teaspoon ground black pepper1/4 teaspoon sage1 pinch dried thyme
Instructions:
Melt butter in saucepan.Saute onion in melted butter until soft, but not brown.Add celery and stir well.Add 2 cups bouillon mixture.Bring to a boil.Cover and simmer for 10 minutes.Place bread cubes into large mixing bowl.Add eggs, salt, pepper, sage, thyme and marjoram.Add onion and celery mixture.Combine thoroughly.If still too dry, add more chicken broth.Makes enough to stuff a 10 to 15 pound turkey.
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