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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Affectionately known as Piglet, David's mother, the late Cecil Roberts, created this recipe by adding vegetables, pecans, and seasonings to commercial stuffing mix. Ingredients:
1 (16-ounce) package herb-seasoned stuffing mix |
1 (8-ounce) package cornbread stuffing mix |
4 (14-ounce) cans low-fat chicken broth, divided |
2 celery ribs, chopped |
1/2 medium onion, chopped |
1/2 green bell pepper, chopped |
1/2 cup chopped fresh parsley |
1/4 cup chopped pecans, toasted |
1/2 teaspoon poultry seasoning |
1/2 teaspoon garlic powder |
Directions:
1. Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a lightly greased 13- x 9-inch pan or baking dish.
2. Pour remaining 1 can broth evenly over stuffing in pan.
3. Bake at 350° for 40 to 45 minutes or until golden.
4. Note: For testing purposes only, we used Pepperidge Farm stuffing mix.
5. To make ahead: Spoon unbaked stuffing mixture into a lightly greased freezer-safe, disposable aluminum pan; cover and freeze up to 1 month. Thaw in refrigerator. Uncover and bake as directed.
6. Beebe Roberts, Birmingham, Alabama
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