1 large bag (14 oz.) Pepperidge Farm Stuffing cubes
1 small bag (8 oz.) Pepperidge Farm Stuffing crumbs
2 cups chopped celery
2 cups chopped onions
1 - 1 1/2 cups butter
2 vegetable bouillon cubes
1  1/2 tsp. ground thyme
2 tsp. ground sage
1/2 tsp. ground rosemary
1/3 cup parsley
dash basil leaves
1/4 tsp. garlic powder
1/2 tsp. pepper
2 eggs, lightly beaten
1 cup water, heated to boiling
1 cup chopped pecans, optional

     Saute onions, celery, bread cubes, bread crumbs,
     and seasonings in butter.  This will take about 3 
     shifts, as it will not all fit in the skillet, so divide 
     butter in thirds.  Transfer to large bowl or pot.

     Dissolve bouillon in water.  Add to pot, along with
     eggs and pecans.  Mix well.

     This will stuff a 12 - lb. turkey ( if you eat such 
     things ), and make a  1  1/2 qt.-casserole in addition;
     or it will make  2 casseroles.  To cook outside of a 
     turkey, drizzle with additional bouillon and bake in 
     preheated 350* oven for 30-45 minutes, until heated
     through; or microwave until hot.

     Makes enough stuffing for a small army...15-20 


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