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Oven 350 F Serves 8-10 |
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1 large sweet yellow onion 6-7 stalks celery 2 apples
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Chop the onion fine into 1/4” bits. Cut the apple into quarters and core the seeds, leave the skin. Chop the apple and celery into 1/2” bits.
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1 (12 oz) bag Pepperidge Farms Herb Seasoned Stuffing Crumbs 1 T dried fluffy sage
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Place the stuffing crumbs in a large bowl. Add the sage and chopped ingredients. |
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5 T butter 1 1/3 cups Swanson’s chicken broth 2 eggs
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Melt the butter in the microwave in a medium size bowl. Add broth and eggs. Beat well. |
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Blend the broth mixture into the stuffing until all of the stuffing is moist. Place in a greased casserole dish or 9×13 pan. Cover with a lid or foil. Bake 30 minutes at 350 F. Uncover and bake another 20 minutes until crispy golden on top.
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This is Fred’s favorite holiday dish; he calls it “Filling”. Is that a Philadelphia thing? You may substitute your own freshly made bread crumbs. To 6 cups of breadcrumbs, add 2 Tbsp Provence Herb mix and 1 tsp salt.