Freezer Stuffing
Ingredients
- 1 pkg. fresh sage
- 1 cup cranberries
- 1/2 cup pecans
Instructions
Tear french bread into tiny pieces and crumble in cornbread. Soak in chicken stock and whole milk, add 3 eggs.
In 2 Tbs. butter, sautee onions and celery and add in chopped fresh sage. Salt & Pepper to taste and add to bread mix. Mix well. Place in ziploc bag and freeze.
After it's thawed out, sautee cranberries and pecans into 2 Tbs. butter just until cranberries puff, add back into thawed stuffing mix and put in a greased casserole dish. Bake at 350 for 45-50 minutes.
In 2 Tbs. butter, sautee onions and celery and add in chopped fresh sage. Salt & Pepper to taste and add to bread mix. Mix well. Place in ziploc bag and freeze.
After it's thawed out, sautee cranberries and pecans into 2 Tbs. butter just until cranberries puff, add back into thawed stuffing mix and put in a greased casserole dish. Bake at 350 for 45-50 minutes.
Recipe Info
Views
786
Date
October 29, 2004
Categories
Thanksgiving