Thanksgiving Stuffing - Janice

By 1For_Him

serves 20-24 - Janice cuts this in 1/2 for our family Thanksgiving.

Ingredients

• 5 cups celery, sliced thin
• 2 cups finely chopped onions
• 3/4 cup margarine
• 1 tsp poultry seasoning
• 1/8 tsp pepper
• 8 generous pinches kosher salt
• 7 cups Pepperidge Farm herb-seasoned stuffing (white and wheat)
• 7 cups Pepperidge Farm herb-seasoned cubed stuffing (white and wheat)
• 2 cups Pepperidge Farm cornbread stuffing
• 6 cornbread muffins (Make Jiffy corn bread with 1/2 tsp sugar into 8 muffins. Crumble and dry out on cookie sheet under broiler - watch closely and don't burn (or let sit out overnight uncovered.)
• 5 1/2 cups low-sodium chicken broth
• 3 eggs

Preparation

Step 1

Cook onions and celery in margarine on low with lid on until soft (about 45 minutes). Don't brown. Stir in seasonings.

In very large bowl, mix together dry ingredients, and then add onion mixture. Mix in 5 cups broth and beaten eggs. Put in greased baking dish. (size?) Let sit out 2 hours at room temperature before baking. (Can be made and refrigerated the night before) Bake at 350 for one hour covered with heavy duty foil. Add 1/2 cup more broth half-way through baking time.