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Course : Side Dish
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Chopped-Egg Stuffing

From Diana Rattray,
Your Guide to Southern Food.
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An old fashioned baked dressing or stuffing with chopped hard-cooked eggs. Scroll down to see more stuffing recipes.

INGREDIENTS:

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

PREPARATION:

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.

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