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CATEGORY CUISINE TAG YIELD
Meats French Ceideburg 2, Poultry, Stuffing 10 Servings

INGREDIENTS

1 Stick unsalted butter
1 Onion, finely chopped
2 Celery ribs with leaves
finely chopped
2 t Salt
1 t Dried thyme
1 t Dried rosemary
1 t Crumbled dried sage
1 t Freshly ground pepper
1/2 t Dried savory
8 c Stale French bread, cut
into 1-inch cubes
1/3 c Chopped fresh parsley
1 c Canned chicken stock

INSTRUCTIONS

Melt butter in a large skillet.  Add onion, celery, salt, thyme,
rosemary, sage, pepper and savory.  Cook over moderate heat, stirring
often until the onion is softened, 4 to 5 minutes.  Transfer the
vegetables to a large bowl.  Add the bread cubes, parsley, and 1/2 cup
stock and mix well. Preheat  oven to 350F.  Place stuffing in a
buttered 9-by-13-inch baking dish.  Drizzle another 1/2 cup of stock
over the stuffing and cover the dish  with aluminum foil.  Bake until
heated through, 35 to 45 minutes. For  a crusty top, remove the foil
halfway through baking time.  Makes 10 cups.  Posted by Stephen
Ceideberg; December 13 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 96
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 25.1mg
Sodium: 502.4mg
Potassium: 60.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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