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Chopped-Egg Stuffing




Source of Recipe


Aunt Saunny

1 cup chopped onion
1/2 cup butter
1 1/2 teaspoons salt
1 cup chicken stock or bouillon
8 cups small bread cubes
5 hard-cooked eggs, chopped
1/2 cup chopped parsley

Sauté onion in butter until soft; sprinkle with salt then pour stock into the onion mixture. Bring to a boil. In a large bowl combine egg, parsley and bread cubes. Pour onion liqued over the mixture. Stir gently until well mixed. Makes about 12 cups. Stuffing can be baked in the bird or bake at 325° for about 45 to 50 minutes in a covered, buttered casserole dish.