This is another great recipe sent in by
Jackie
Aunt Dione's Stuffing
35-40 Slices of white bread, cubed.
1 C (2 sticks) of butter
3 C chopped Celery w/ leaves
1 1/2 C chopped Onion
1 C white wine, plus, 1/2 C water and 2 chicken broth cubes
1/2 teaspoon Pepper
1 teaspoon salt
2 Eggs, lightly beaten
3 Tablespoons Sage
1/2 C chopped Parsley
1/2 C Mushrooms, sliced (optional)
Sauté onions and celery in the butter, then add the wine,
water and chicken cubes.
Cube bread and put it in a big bowl. Add the sage, salt and
pepper. After you have simmered the onions, celery and wine
broth mixture for a few minutes, then pour it over the bread
in the bowl. Add the beaten eggs and the parsley and mix
well. Stuff your turkey, and any stuffing left over, put
in a pan and cook in oven. This will stuff a 24 pound turkey.
