SAVORY BREAD STUFFING
1 large bag (14 oz.) Pepperidge
Farm Stuffing cubes
1 small bag (8 oz.) Pepperidge
Farm Stuffing crumbs
2 cups chopped celery
2 cups chopped onions
1 - 1 1/2 cups butter
2 vegetable bouillon cubes
1 1/2 tsp. ground thyme
2 tsp. ground sage
1/2 tsp. ground rosemary
1/3 cup parsley
dash basil leaves
1/4 tsp. garlic powder
1/2 tsp. pepper
2 eggs, lightly beaten
1 cup water, heated to boiling
1 cup chopped pecans, optional
Saute
onions, celery, bread cubes, bread crumbs,
and seasonings in butter. This will take about 3
shifts, as it will not all fit in the skillet, so divide
butter in thirds. Transfer to large bowl or pot.
Dissolve
bouillon in water. Add to pot, along with
eggs and pecans. Mix well.
This
will stuff a 12 - lb. turkey ( if you eat such
things ), and make a 1 1/2 qt.-casserole in addition;
or it will make 2 casseroles. To cook outside of a
turkey, drizzle with additional bouillon and bake in
preheated 350* oven for 30-45 minutes, until heated
through; or microwave until hot.
Makes
enough stuffing for a small army...15-20
servings.
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