(not only for Thanksgiving…Make and serve with any meat)
Melt 1 cube butter or margarine in saucepan.
Add 3 c.—total-- celery and onions, chopped. Saute slowly.
2 T. Spinach flakes (optional)
1 T. Parsley
1 ½ T. poultry seasoning
1 t. salt and ¼ t. pepper
3 Tb. Finely chopped fresh or 2 Tb. dried sage
Fresh rosemary and thyme if available
Add 1 to 1 ½ c. chicken or turkey broth, water or milk then beat in 2 or 3 eggs. Pour mix over 5 qts. Fresh bread “cubes” or 4 qts dried and stir until all is moistened.
This is a versatile recipe. Can add a variety of seasonings, whatever you have on hand. Walnuts, pecans, sausage, dried cranberries, mushrooms...the possibilities are endless. Can substitute cooked rice for part of the bread.
Bake at 350* for 60 min, uncovered.