Prep 10 mins
Cook 2 mins
Found this heritage recipe from a South Carolina Grange site. Enough to stuff a 12 pound turkey.
- 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
- Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
- Add beaten eggs to bread.
- Melt butter or margarine and simmer chopped onion in it for 1 minute.
- Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
- Makes: enough for a 12 pound turkey.
I made this to stuff a 16 lb. turkey for Easter and it was delicious! I didn't have cornbread so used more stale bread(7-grain bread and potato bread). Thanks for a winner!!!
Anticipating Passover, I tried this exchanging bread cubes w/toasted challah and crumbs w/farfel, and soaked dried fruit overnight in chicken broth...It was a winner!