My whole family loves this stuffing when my daughter -in law first got married to my son she hated stuffing period and someone made her take a taste now she loves stuffing I can't get away with out making this for Thanksgiving it's as much a part of it as the turkey and pumpkin pies it may be time consuming but worth the time and freezes well if you have any left over (great for pork chop stuffing too. :0)
IN LARGE POT COVER CHICKEN WITH WATER AND COOK TILL TENDER TAKE OUT AND PUT ON PLATE TO COOL.MELT 2 STICKS OF BUTTER IN 3 TO 4 CUPS BROTH SAVE REST OF BROTH CUT UP COOLED CHICKEN IN SMALL PIECES.
WHILE THE CHICKEN IS COOKING CHOP CELERY AND ONION AND SAUTE IN 1/2 STICK BUTTER TILL TENDER
IN 2 1/4 CUPS MILK MIX 3/4 CUP OF MIRACLE WHIP &3 BEATEN EGGS.
IN LARGE BOWL POUR 2 BAGS OF BROWNBERRY SAGE AND ONION DRESSING. POUR THE BROTH WITH THE MELTED BUTTER OVER THE DRESSING. MIX IN THE ONION AND CELERY AND THE CUT UP CHICKEN. ADD MILK AND DRESSING MIXTURE(OF EGGS AND MIRACLE WHIP)ADD MORE BROTH IF MIXTURE IS TO DRY OR YOU CAN ADD WATER IF THERE IS NO MORE BROTH TILL STUFFING IS WET. STIR TILL EVERYTHING IS MIXED
POUR IN A BIG LASAGNA PAN OR PAN THAT WILL FIT ALL THE STUFFING IN.ON TOP OF THIS SPREAD 2 CANS OF CREAM OF MUSHROOM AND CREAM OF CELERY THAT HAS BEEN MIXED TOGETHER. COVER WITH TIN FOIL AND REFRIGERATE OVER NIGHT.
DAY OF DINNER SET OVEN TO 350' AND COOK STUFFING 1 HOUR AND UNCOVER STUFFING AND STIR TO MIX IN SOUP'S AFTER THE FIRST 1/2 HOUR CONTINUE STIRRING OCCASIONALLY TILL DONE SO STUFFING CAN ABSORB THE MIXES AND RECOVER WITH FOIL IN BETWEEN. BAKE TILL STUFFING HAS ABSORBED THE LIQUIDS. IT MAY TAKE LONGER DEPENDING ON YOUR OVEN