CHICKEN /TURKEY DRESSING
1 16OZ. PEPPERIDGE FARM CORNBREADSTUFFING MIX
1 16OZ PEPPERIDGE FARM HERB STUFF MIX
1 LARGE FRESH ONION CHOPPED APPROX. 2CUPS
1 BUNCH FRESH STALK CELERY APPROX2 CUPS
1 STICK BUTTER OR MARGARINE
3 LG. EGGS BEATEN
4 14 OZ. CANS SWEET SUE BRAND CHICKEN BROTH
1 TSP. RUBBED SAGE
1 1/2 TSP. POULTRY SEASONING
1 TSP. TABLE SALT
1/4 TSP. BLACK GROUND PEPPER
1 TBSP. PARSLEY FLAKES
1 10 3/4 OZ. CAMPBELLS CREAM OF CHICKEN SOUP WITHHERBS
DIRECTIONS
USE 2 8 IN. DISPOSABLE ALUMINUM PANS FOR BAKING.
BUTTER PANS, MELT STICK BUTTER IN A FRYING PAN.
ADD YOUR CHOPPED ONION AND CELERY.
SAUTE UNTIL BOTH ARE TENDER AND ONION IS CLEAR.
IN A VERY LARGE MIXING BOWL BEAT YOUR 3 LG. EGGS ADD YOUR SPICES. YOUR SAGE, POULTRY SEASONING, SALT,PEPPER AND PARSLEY FLAKES.
ADD YOUR COOKED ONION AND CELERY.
MIX WELL. ADD 2 CANS OR CHICKEN BROTH.
MIX WELL AND ADD YOUR CORNBREAD AND HERBSTUFFING MIX.
TOSS ALL INGREDIENTS AND ADD THE FINAL 2 CANS OF BROTH.
THIS MIXTURE SHOULD BE PRETTY WET.
STIR ALL INGREDIENTS TOGETHER UNTIL WELL BLENDED.
SPOON INTO THE 2 PANS EVENLY.
BAKE IN A 350 DEGREE OVEN FOR APPROX. 45 MIN. OR UNTIL BROWN.
CAN BE FROZEN FOR LATER USE. SERVES 8-10
