14 c DAY OLD RYE, WHITE, WHEAT
1 1/2 c FROZEN CHOPPED ONIONS
10 oz FROZEN RED & GREEN PEPPERS
1/2 c CHOPPED PARSLEY
1 tb POULTRY SEASONING
1/2 ts SALT
2 ea EGGS, LIGHTLY BEATEN
10 1/2 oz CHICKEN BROTH
1/2 c BUTTER, MELTED
PREHEAT OVEN TO 4250F. GREASE A 3 QUART CASSEROLE, SET ASIDE. IN A
LARGE BOWL, TOSS TOGETHER BREAD CUBES, ONIONS, PEPPERS, PARSLEY, SALT
AND EGGS. TOSS IN REMAINING INGREDIENTS. SPOON MIXTURE INTO PREPARED
CASSEROLE DISH. COVER WITH FOIL AND PLACE INOVEN. BAKE FOR 45
MINUTES. IF BROWN TOP IS DESIRED, UNCOVER FOR THE LAST 15 MINUTES OF
BAKING TIME. PREP TIME: 10 MINUTES, COOK TIME: 45 MINUTES, READY TO
SERVE IN 55 MINUTES.
Yields
12 Servings