How to make it

  • Cook bacon and drain. Reserve about 4 tbls of fat.
  • Add onion and celery to bacon fat. Saute until tender.
  • In LARGE bowl stir together bread crumbs, crackers, parsley, poltury seasoning, pepper and salt.
  • Add onion, celery and bacon crumbled. Stir well.
  • Add 3 cups of broth a cup at a time stirring as you go.
  • Drizzle beaten eggs over the top and stir in.
  • Mixture should hold together when squeezed.
  • If you are baking in a casserole separately from bird, pour last cup of broth over the top and cover with aluminium foil before baking.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes