Egg Bread for Dressing
A Uncategorized recipe with 8 oz pkg pepperidge farm herb season stuffing mix, diced celery, medium onion chopped. Ready in 6h 45m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Mix altogether and put in 7 x 2 1/2 x 11 or 13 x 9 x 2 pan.
- 2
Bake at 375° until golden brown.
- 3
When cornbread is cool, crumble into large pan or mixing bowl.
- 4
Add stuffing mix; mix together well.
8 oz pkg pepperidge farm herb season stuffing mix(1) - 5
Cook celery, onion and bell pepper in bouillon; cook until tender.
diced celery(2 c)medium onion chopped(1)to 1/2 bell pepper chopped(1/3)stock bouillon(2 c) - 6
Pour over dressing mixture.
- 7
Add seasonings to taste.
8 oz pkg pepperidge farm herb season stuffing mix(1)seasonings to taste - 8
Add enough stock from turkey to moisten good.
stock bouillon(2 c) - 9
Bake at 350° to 375° about 30 minutes.
- 10
Mama's Turkey: Remove giblets from turkey cavity and at the neck.
- 11
Rinse and simmer 1 hour or until tender in about 3 cups of water, salt, pepper, celery and carrots.
diced celery(2 c)to 1/2 bell pepper chopped(1/3) - 12
Rinse turkey and put inside cavity a stalk of celery, 1 stick of butter, 1 small onion and salt.
diced celery(2 c)medium onion chopped(1) - 13
Salt outside of turkey.
- 14
Cut 1 stick of butter and place on outside of turkey.
- 15
Cover loosely with foil.
- 16
Bake at 325° or what package says.
- 17
Baste every 30 minutes.
- 18
For 10 pound turkey, cook about 4 hours.
- 19
About 30 minutes before done, remove foil.
- 20
Turkey is done when leg is soft when squeezed.
- 21
Gravy: Boil 1 egg.
- 22
Chop giblets.
- 23
Take carrot and celery out.
diced celery(2 c) - 24
Add some leftover stock from turkey.
stock bouillon(2 c) - 25
Chop egg into giblets and stock.
stock bouillon(2 c) - 26
Thicken with 1/3 cup of cornstarch or flour.
- 27
Add seasonings to taste.
8 oz pkg pepperidge farm herb season stuffing mix(1)seasonings to taste
Nutrition Facts
Per serving
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Egg Bread for Dressing
A Uncategorized recipe with 8 oz pkg pepperidge farm herb season stuffing mix, diced celery, medium onion chopped. Ready in 6h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
27 steps- 1
Mix altogether and put in 7 x 2 1/2 x 11 or 13 x 9 x 2 pan.
- 2
Bake at 375° until golden brown.
- 3
When cornbread is cool, crumble into large pan or mixing bowl.
- 4
Add stuffing mix; mix together well.
8 oz pkg pepperidge farm herb season stuffing mix(1) - 5
Cook celery, onion and bell pepper in bouillon; cook until tender.
diced celery(2 c)medium onion chopped(1)to 1/2 bell pepper chopped(1/3)stock bouillon(2 c) - 6
Pour over dressing mixture.
- 7
Add seasonings to taste.
8 oz pkg pepperidge farm herb season stuffing mix(1)seasonings to taste - 8
Add enough stock from turkey to moisten good.
stock bouillon(2 c) - 9
Bake at 350° to 375° about 30 minutes.
- 10
Mama's Turkey: Remove giblets from turkey cavity and at the neck.
- 11
Rinse and simmer 1 hour or until tender in about 3 cups of water, salt, pepper, celery and carrots.
diced celery(2 c)to 1/2 bell pepper chopped(1/3) - 12
Rinse turkey and put inside cavity a stalk of celery, 1 stick of butter, 1 small onion and salt.
diced celery(2 c)medium onion chopped(1) - 13
Salt outside of turkey.
- 14
Cut 1 stick of butter and place on outside of turkey.
- 15
Cover loosely with foil.
- 16
Bake at 325° or what package says.
- 17
Baste every 30 minutes.
- 18
For 10 pound turkey, cook about 4 hours.
- 19
About 30 minutes before done, remove foil.
- 20
Turkey is done when leg is soft when squeezed.
- 21
Gravy: Boil 1 egg.
- 22
Chop giblets.
- 23
Take carrot and celery out.
diced celery(2 c) - 24
Add some leftover stock from turkey.
stock bouillon(2 c) - 25
Chop egg into giblets and stock.
stock bouillon(2 c) - 26
Thicken with 1/3 cup of cornstarch or flour.
- 27
Add seasonings to taste.
8 oz pkg pepperidge farm herb season stuffing mix(1)seasonings to taste
About this recipe
A Uncategorized recipe with 8 oz pkg pepperidge farm herb season stuffing mix, diced celery, medium onion chopped. Ready in 6h 45m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
