My Thanksgiving Dressing
This is as close to mom's as I can come. Like a lot of sage.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- salt and pepper to taste
- 1/2 cup onion chopped
- 2 large eggs beaten
- 2 stalks celery chopped
- 1/2 bag pepperidge farm season stuffing
- 1/2 bag pepperidge farm cornbread stuffing
- 2+ cups chicken broth as needed i use 1 quart
- lots of sage to taste 1 bottle rubbed
- Carbohydrate 408.728800342209 g
- Cholesterol 2015.28000098845 mg
- Fat 324.835200257679 g
- Fiber 1.28000001907349 g
- Protein 300.291200232116 g
- Saturated Fat 191.340720156482 g
- Serving Size 1 1 Serving (4312g)
- Sodium 4691.60057652963 mg
- Sugar 407.448800323135 g
- Trans Fat 19.0320800132589 g
- Calories 5702 calories
Cook celery and onion in chicken broth (just enough to cover) about 10 minutes. Turn off heat and let cool. Put the bread cubes in a large bowl. Add cooked vegetables. In a medium bowl whisk the eggs, some broth and sage. Pour over the bread and mix together adding broth and sage as needed for consistency and taste I like. Pour in a greased baking dish and bake at 375 for 35-40 minutes.
