Hagan Stuffin'

I have made a tradition with my friends. Every year, the Saturday or Sunday after Thanksgiving, we do our Annual Friendsgiving! I make all the fixings, my guy friends deep fry the turkey, and others bring deserts. Throughout the year I will post my recipes. I makes several things: baked mac n cheese, sweet potato casserole, green beans, au gratin potatoes, cranberry sauce, gravy, stuffing, and ham. Every year I am going to try making something new. I make stuffing that is a lot like my mom's recipe but slightly tweaked.

Hagan Stuffin'

Ingredients:

1 (24 ounce) box mrs. cubbison's corn bread stuffing mix 

1 (24 ounce) box mrs. cubbison's herb seasoned bread stuffing mix 

2 cups celery , chopped

2 cups red onions , chopped

1 lb mushroom , chopped

4 cups butter

4 cups chicken broth

1 cup of dried pomegranate seeds

1 8 oz can of water chestnuts

3 swigs of fresh rosemary

1 cup of slivered almonds

3 swigs of fresh thyme

3 swigs of fresh sage

3 tbsp of ground sage

2 tbsp of ground thyme

Salt and pepper to taste

6 pieces of fresh garlic

Veggies:
Chop up celery, onion, and mushrooms.
Chop half of the pieces of garlic finely. The remaining garlic leave whole cloves.

Melt butter in a large pot.

Add celery, onion, garlic and mushrooms.

Simmer about 5 minutes to soften vegetables.

In a large casserole dish (I use a large roasting foil pan), butter the pan first.

Toss in both boxes of dressing mix and stir to mix evenly.

Preheat oven to 350 degrees.

Stir in cooked veggies.

Chop water chestnuts.

Add water chestnuts, swigs of herbs and all ground herbs.

Stir in chicken broth and toss.

Cover with foil and bake at 350 degrees for about 45 minutes.

Uncover the last 15 minutes for a crisper top.

Hope you enjoy!

Friendsgiving 2011:

Friendsgiving 2010: