黄油a 9×13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.
I made this for our "pre-Thanksgiving" dinner. I used baking-ready chestnuts instead of jarred. Otherwise, I followed the recipe to a T. It came out moist and delicious. Definitely a keeper.
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