Side Dishes > Thanksgiving > Uncle Pat's Stuffing >
Corn bread stuffing mix (packaged)
White bread stuffing mix (packaged)
2 stalks of celery, sliced
1 onion, chopped
1 can diced mushrooms
2 eggs, beaten
Chicken broth
Giblets (boiled in chicken broth)
1/2 C melted butter
Seasonings to taste: Salt, garlic pepper, sage, poultry seasoning, thyme & parsley
In a large bowl, mix all of the ingredients together well. If dry, add extra chicken broth. Stuff the cavity of the bird for cooking; or layer evenly in a casserole dish and bake for twenty minutes at 325-degrees F (or until hot). Use half to stuff the bird; bake the other half in the casserole dish.
*Recipe source: Patrick O'Toole (1924-1995).
Shenanchie's Note: As with other recipes from my Uncle Pat, exact measurements are at the sole discretion of the chef.
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