Thanksgiving StuffingSubmitted by: SLCOLMAN
1 bag Pepperidge Farm Cubed Herb Seasoned Stuffing
1 stick butter
3 cans Swanson Chicken Broth
4 large eggs
5 medium onions, large dice
9 wholes stalks of celery, sliced
1/2 lb fresh mushrooms, sliced
In a large bowl combine previous mixture, sliced mushrooms and stuffing. Mix well. Add eggs and remaining can of stock. Mix well.
Place in a large oven safe bowl.
Bake at 350 until internal temperature is 180 and the top is crisp.
Number of Servings: 22
Recipe submitted by SparkPeople user SLCOLMAN.