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Side Dishes >  Thanksgiving >  Uncle Pat's Stuffing >

 

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.

 

Related Links:

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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