| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Breads, Thanksgivin | 6 | Servings | |
INGREDIENTS
| 5 | tb | Butter |
| 1 | c | Chopped celery |
| 1 | c | Sliced mushrooms; (optional) |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 1 | ts | Dried thyme |
| 1/2 | ts | Rubbed sage |
| 1/2 | c | Chicken broth; to 3/4 cup |
| 5 | c | Diced day-old bread |
| 1 1/2 | c | Chopped toasted hazelnuts |
INSTRUCTIONS
I formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa In large skillet, heat butter over medium heat. Add celery, mushrooms, onion, garlic, thyme and sage; cook, stirring frequently, until celery is tender. Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1 1/2 quart casserole. Bake in preheated 350 degree oven for 30 minutes or until heated through and top is lightly browned. Recipe by: Bailiwick Inn Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997
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