1 Stick Butter
1 and 1/2 Cup Chopped Onion
1 and 1/2 Cup Chopped Celery
12 Cups Dried French Bread Crumbs
1 tspn. Salt
1/2 tspn. Black Ground Pepper
1/2 Cup Minced Fresh Parsley
1/2 tspn. Sage
1/2 tspn. Thyme
1/2 tspn. Marjaram
2 Cups Chicken Broth
3 Lg. Beaten Eggs
I use the loaves of french bread from the bakery and the kids help me tear them into little pieces the night before Thanksgiving. Our table is lined with cookie sheets full of bread crumbs and by morning it is ready to be made into the wonderful stuffing that has become our traditional Thanksgiving stuffing we now have every year.
When your bread crumbs are dry and you are ready to put your stuffing together, here is how:
In skillet melt one stick of butter. Add the chopped onion and celery. Stir occasionally, until onions seem transparent.
In a small bowl mix the salt, pepper minced fresh parsley, sage, thyme and Marjaram.
Place your dried french bread crumbs in a large bowl and add the mixture of spices from the small bowl.
Add in the chicken broth. Mix well. In a small bowl whisk the 3 lg. eggs and add to stuffing mixture.
Place in buttered pan and cover with foil.
Bake at 400* for 25 minutes. Remove the foil and then bake another 15-25 minutes.
~One year for Thanksgiving I had forgotten to buy the fresh parsley at the grocery store and not wanting to send my hubby back out on another trip to the grocery store I decided to use the parsley flakes I had in the pantry. It was the first time making this stuffing on Christmas day for my husband's family. To my surprise when I pulled it out of the oven it was a crazy shade of green (due to the huge amount of parsley flakes I added). His family tried it and loved it, even though it was a crazy shade of green. So now every year before Christmas I always get a request from my brother-in-law to make sure that I make "The Green Stuff".
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