Loading...Ingredients
Scale
- 1 cup chopped onion
- ½ cup butter
- 1½ teaspoons salt
- 1 cup chicken stock or bouillon
- 8 cups small bread cubes
- 5 hard-cooked eggs, chopped
- ½ cup chopped parsley
Instructions
- 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 liquid over the mixture.
- Stir gently until well mixed.
- Stuffing can be baked in the bird or bake at 325° for about 45 to 50 minutes in a covered, buttered casserole.
- Prep Time: 7
- Cook Time: 45