Thanksgiving Stuffing

1 long bag fresh sliced white bread from bakery
3 chicken thighs with skin and bone
5 eggs well beaten
1 cup cream
1 bunch celery
1 large onion
1/2 tsp sage
3-4 tsp salt
1 tsp pepper
low sodium chicken broth (5-6 cups)

Boil 3 thighs with some sage and 6 cups chicken broth. 
Put 1 bag in a mixing bowl, add ground up ingredients, cream, seasonings, eggs, and 4 cups of broth.  

 Top casserole with butter, Bake at 350 with no lid for 1 hour stirring at 30 and 45 min
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Notes:
2020
Got 1 big bag from King Soopers (long skinny bag). Boiled 3 chicken thighs in 6.5 cups broth and ended up using all of that (it reduced to about 5 cups?) 

2021
Had to buy a loaf of white bread (cheap) and toast that since I could not find the bag. Used the toaster and then put in oven for little longer once cut up. It did NOT need as much broth as normal. Maybe used only 4-5 cups of the broth I simmered the thighs in. We had to cook it for 15 min longer this year since it was pretty soupy.





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