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  1. Independent Beachbody Coach
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    #1

    Stuffing...

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    Tell me somebody has a yummy recipe out there that they would be willing to share I dont want to use stove top again
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    #2
    Try Foodtv.com, I dont make any from scratch because only 2 of us eat it.
    DH is home!
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    #3
    Quote Originally Posted by Rachael View Post
    Tell me somebody has a yummy recipe out there that they would be willing to share I dont want to use stove top again
    I do!! I share:
    http://www.bobevans.com/
    This is what I'm going to make. For stuffing mix, was thinking pepperridge farm. (It's fairly homemade...I just don't want to make homemade stuffing w/breadcrumbs).

    My Sweetheart


    Quote Originally Posted by LoveKiss View Post
    Would you please not tempt the deployment gods?! They are vindictive and cruel.
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    #4
    Quote Originally Posted by USNIwife View Post
    I do!! I share:
    http://www.bobevans.com/
    This is what I'm going to make. For stuffing mix, was thinking pepperridge farm. (It's fairly homemade...I just don't want to make homemade stuffing w/breadcrumbs).
    Thank you very much!!! You rock
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    #5
    I love the swanson one!!
    Are you scrappy enough for me
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    #6
    I make my own.

    I tear up two loaves of bread in just bigger than bite size in to a large pan, cover with a towel and let dry for a few days.. Then the morning of Thanksgiving I melt 1.5 sticks butter in a pan, add LOTS poultry seasoning, celery and onion and cook until soft. Then pour over the dried bread, mix and bake.
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    #7
    INGREDIENTS

    * 1 (1 pound) loaf sliced white bread or french bread
    * 3/4 cup butter or margarine
    * 1 onion, chopped
    * 4 stalks celery, chopped
    * 2 teaspoons poultry seasoning
    * salt and pepper to taste
    * 1 cup chicken broth


    DIRECTIONS

    1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
    2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
    3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  8. Mommy of two sweet girls!
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    #8
    I always make cornbread and sausage dressing each year. Its great with also some bread and cranberries. Its the only kind that i've eaten and really like. But as long as the flavor is there any dressing will be good.
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    #9
    Use this reciepe below but add apples and cooked ground sage sausage. DELICIOUS!

    Quote Originally Posted by Brandi View Post
    INGREDIENTS

    * 1 (1 pound) loaf sliced white bread or french bread
    * 3/4 cup butter or margarine
    * 1 onion, chopped
    * 4 stalks celery, chopped
    * 2 teaspoons poultry seasoning
    * salt and pepper to taste
    * 1 cup chicken broth


    DIRECTIONS

    1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
    2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
    3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

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