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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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I found this recipe a few years ago and my family really loved it. Ingredients:
2 cups diced celery, with leaves |
3 cups chicken broth |
1/2 cup minced onion |
1/2 cup butter |
4 quarts bread cubes |
3 eggs, beaten |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon sage |
1/2 teaspoon dried thyme |
1/2 teaspoon marjoram |
Directions:
1. 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.
2. 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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