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Stuffing

Original recipe from October/November 2008 Cook's Country Magazine
kept byaileeoops
recipe by
Notes: 

Enriched with eggs and half & half, this stuffing resembles a savory bread pudding.

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Ingredients: 

1 (24 oz) loaf hearty white sandwich bread, cut into 1/2 in. pieces (about 16 cups)
1/2 c unsalted butter
2 onions, chopped fine
3 celery ribs, chopped fine
4 garlic cloves, minced
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
4 c low-sodium chicken broth
1 Tbls soy sauce
4 large eggs
1 1/2 c half & half
1/4 c chopped fresh parsley
1 tsp salt
1 1/2 tsp pepper


 

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