Thanksgiving Stuffing
- Number of Servings: 22
Ingredients
1 bag Pepperidge Farm Cubed Herb Seasoned Stuffing1 stick butter3 cans Swanson Chicken Broth4 large eggs5 medium onions, large dice9 wholes stalks of celery, sliced1/2 lb fresh mushrooms, sliced
In a pot with cover place onions, celery, 2 cans of stock, seasonings and stick of butter. Bring to a boil and simmer until tender. Allow to cool to room temperature.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 141.4
- Total Fat: 6.2 g
- Cholesterol: 50.4 mg
- Sodium: 431.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
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