Thanksgiving Chopped Egg Stuffing Recipe

Ingredients:

1 cup chopped onion
1/2 cup butter
 1 1/2 teaspoons salt
1 cup chicken stock or bouillon
8 cups small bread cubes
5 hard-cooked eggs(chopped)
1/2 cup chopped parsley.

Instructions:

Sauté onion in butter until soft; sprinkle with salt then pour stock into the onion mixture.
 Bring to a boil.
In a large bowl combine egg, parsley and bread cubes.
Pour onion liqued over the mixture.
Stir gently until well mixed.
Makes about 12 cups.Stuffing can be baked in the bird or bake at 325° for about 45 to 50 minutes in a covered, buttered casserole.
 

Green Onion And Cornbread Stuffing

Ingredients:

1 Can (10-1/2 ounces) condensed French onion soup
Soup Can water, 1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix, Vegetable cooking spray.

Instructions:

Preheat oven to 350.In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning.
 Bring to boil and remove from heat.Stir in cornbread stuffing mix.Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.Bake, covered, at 350 degrees F. 45 minutes or until set.