Servs: 32 Prep: Cook:
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- add 2 cups diced celery, with leaves
- add 3 cups chicken broth
- add 1/2 cup minced onion
- add 1/2 cup butter
- add 4 quarts bread cubes
- add 3 eggs, beaten
- add 1 tablespoon salt
- add 1 teaspoon ground black pepper
- add 1/4 teaspoon sage
- add 1 pinch dried thyme
- 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 clery mixture. Combine thoroughly. If still too dry, add more chicken broth. Make enough to stuff a 10 to 15 pound turkey.