INGREDIENTS
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2/3 cup vegetable oil
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1 cup finely chopped celery (about 4 stalks)
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1 1/4 cups finely chopped onion (about 2 small onions)
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1 1/2 cups finely chopped carrots (about 3 carrots)
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5 eggs, lightly beaten
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1 (14-ounce) package cubed herb-seasoned stuffing mix (8 cups)
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4 cups water
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2 teaspoons salt
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1/2 teaspoon pepper