November 9, 2010

Grandma Skousen's Stuffing

Grandma Skousen's Stuffing

1 Can Biscuits
1 Box Jiffy Cornbread
1 lb. Loaf of Bread

Bake Biscuits and Cornbread according to package. Toast entire loaf of Bread.
Cut everything into cubes. Put in large mixing bowl, mix together, set aside.

1 1/2 C. Chopped Onion
2 C. Celery
1 C. Celery hearts and leafy tops.
2 C. Water
1 Chicken Bouillon Cube dissolved in 1 C. Hot Water

Combine in a large pot. Add:
1 TBSP Sage
1 TBSP Poultry Seasoning
Salt & Pepper

Bring to a boil and simmer until tender, about 10 minutes.
Let cool about 15 minutes.

Pour liquid over your bread and stir. Add:
2 Beaten Eggs, mix.

If making ahead of time, put back into bread bag and freeze for up to 1 month.
Spread into a 9x13 baking dish. If you want to add a little water, or chicken broth to the mixture to avoid over drying.
Bake at 350 degrees for 30 minutes or until warmed through.
Uncover last 5-10 minutes to crust the edges (optional)

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