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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Found this heritage recipe from a South Carolina Grange site. Enough to stuff a 12 pound turkey. Ingredients:
2 quarts stale bread, cubes |
1 quart cornbread, crumbs |
1 1/4 cups chicken stock |
3 beaten eggs |
1 cup butter or 1 cup margarine |
1 cup chopped onion |
1 cup chopped parsley |
1 tablespoon salt |
1/2 teaspoon sage (optional) |
1/2 teaspoon pepper |
2 cups chopped celery |
1 1/2 cups chopped walnuts |
1/2 cup chopped pimiento |
Directions:
1. Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
2. Add beaten eggs to bread.
3. Melt butter or margarine and simmer chopped onion in it for 1 minute.
4. Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
5. Makes: enough for a 12 pound turkey.
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