Two recipes calling for two identical Lodge pans

This is a Lodge 2 quart casserole dish. It's discontinued.

There's a recipe in "A Skillet Full", which calls for two of these pans; You'll be lucky if you can find one!

Luckily, the Lodge 10 1/4 inch skillet is about 2 quarts, so you can use those for this recipe.

Since I have my own stuffing recipe, and I generally only make stuffing at Thanksgiving, it's not likely I'll be trying this one. So I'll just post it here:

Donny's Dressing

1 stick butter, melted

1/2 cup chopped onion

3/4 cup chopped celery

3 8 oz packages plain stuffing mix

1 1/2 cups chopped pecans

1 large can sliced mushrooms

6 hard boiled eggs, chopped

6 cans chicken broth

Preheat oven to 350. Saute onion and celery in a little of the butter.

In a bowl, mix stuffing mix, pecans, mushrooms, sauteed onion an celery, eggs, broth, and remaining butter.

Add additional broth if mixture is not moist enough. Pour into the 2 casserole dishes. Bake 30 to 45 mins.

The next recipe from the same cookbook, calls for two Lodge 10 inch square skillets.

If you don't have two of those, then one square and one round, would work just fine. Or two round skillets!

Once again, I only make stuffing at Thanksgiving, and I have my own recipe, so I probably won't be making this one.

So I'll post it here as well:

Mrs. Reed's cornbread dressing

1 skillet of cornbread (your favorite recipe)

8 cups chicken broth (as much as needed)

1/2 cup chopped green onion

1/2 cup shredded carrots

1 tbsp chopped parsley

1 tsp black pepper

1 tbsp sage

6 hard boiled eggs, chopped

Make cornbread and cool. Crumble into a big bowl. Add onions, carrots, parsley, eggs, black pepper and sage.

Stir in enough broth to make a thin mixture.

Pour into greased hot skillets, and bake at 400 for 30 minutes until brown.