I have used this recipe three times with my grade 5/6 class to make stuffing for our schools annual thanksgiving luncheon and each and every time it has turned out wonderful. It has been wonderful even though we make without drying the bread out first. I always have to give credit back to this site when multiple parents come and ask me for the recipe. Teams of 4 or 5 successfully did jobs to crack eggs (18), cut celery, do the stock, cut the onions, and break apart the French bread (9 loaves). We have a small school so we make 5 aluminum roaster trays for 150 people.
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I have used this recipe three times with my grade 5/6 class to make stuffing for our schools...