pound day-old bread, cut into cubes (about 3 quarts)
3
cups (6-ounce can) French's® French Fried Onions, divided
1
can (10-1/2 ounces) condensed chicken broth
1-1/4
cups water
2
teaspoons poultry seasoning
1
teaspoon seasoned salt
1/4
teaspoon ground black pepper
1
egg, beaten
Prep Time
20 minutes
Cook Time
40 minutes
Preheat oven to 350°F. Grease 3-quart baking dish. Melt butter in 12-inch nonstick skillet; stir in vegetables, parsley, bread and 1-1/2 cups French Fried Onions.
Combine broth, water, seasonings and egg; mix well. Pour over bread mixture; stir until moistened. Spoon stuffing into baking dish. Cover; bake 25 minutes. Uncover; bake 10 minutes or until heated and top is crusty. Sprinkle with remaining 1-1/2 cups onions. Bake, uncovered, 5 minutes or until onions are golden.
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