Loosen-yer-belt Thanksgiving Turkey Stuffing

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 16 ounces pepperidge farm herb stuffing
• 16 ounces pepperidge farm cornbread stuffing
• 4 cups celery, fine chop
• 3 cups onions, fine chop
• 1 cup water chestnut, canned sliced
• 3 cups pecans, coarsely chopped
• 1 1/2 cups dried currants or 1 1/2 cups raisins
• 1 cup fresh cranberries, chopped
• 1 bunch fresh parsley, chopped include stems
• 1 tablespoon dried sage, crumbled but not rubbed
• 1 tablespoon dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon fresh coarse ground black pepper
• 3 eggs
• 5 cups chicken broth
• 4 ounces butter, divided

Recipe

• 1 in a big bowl, add both bags of stuffing mix.
• 2 chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the big bowl.
• 3 toss with your hands to mix well.
• 4 add sage, rosemary, thyme, pepper & toss again.
• 5 break eggs into a smaller bowl. whisk to mix until uniformly yellow.
• 6 add 2 cups of chicken broth to eggs & mix.
• 7 melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
• 8 pour eggs & butter broth into big bowl of stuffing mix & gently mix with your hands (no smushing, just lightly, lightly fluffing).
• 9 add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
• 10 if using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
• 11 place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
• 12 melt remaining 2 ounces of butter & mix with an additional cup of broth. drizzle over pan of stuffing. cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).