Ingredients |
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Rosemary and Thyme |
1 Onion, diced |
2-4 Large Eggs |
1 Bunch Celery, chopped |
1-2 Sticks Unsalted Butter |
2-4 Loaves of White Bread, staled |
Kosher Salt and Pepper |
Directions |
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Refrigerate until needed. |
Mix celery/onion mixture to cubed bread. |
Add as many eggs as needed to completely moisten the mixture. |
Saute the onions and celery in butter with the spices until onion is opaque. Allow to cool. |
Break bread into cubes. |
Stale the bread 24-48 hours before use. |
Stuff and roast in turkey or bake in a casserole dish for 30-45 minutes at 350°. |
Notes |
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If baking, add chicken broth or turkey drippings before baking. |