Beazell's Cook Book

Basic Stuffing

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1 stick butter

2 cups onions, diced

1 cup celery, diced

2 cups apples, minced

1 tablespoon sage, minced

1 tablespoon thyme, minced

1/2-1 tablespoon Beazell's Cajun Seasoning

3 cups chicken broth

2 eggs

3 tablespoons fresh parsley , chopped

16 cups white bread, cubed (preferably stale)

3 pats of butter (1 pat is approximately 3/4 tbsp.)



Preheat oven to 375 degrees F.

Melt butter in large skillet over medium heat. Add onions, celery, apples, sage, thyme and Beazell's. Cook 5 minutes. Add chicken broth and bring to a simmer. Whisk eggs with parsley in a large bowl. Add your bread to the bowl, then pour in your veggie broth mixture. Toss well to evenly coat. Transfer to a buttered 3 quart baking dish and add the 3 pats of butter on top. Cover and bake 30 minutes, then uncover and bake until golden brown, about 20 minutes.


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