| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | German | Side dish, Holiday, Poultry | 1 | Servings |
INGREDIENTS
| 1/2 | c | Celery, chopped |
| 1/4 | c | Onion, chopped |
| 3 | tb | Butter or margarine |
| 3 1/2 | c | Cubed or crumbed bread; use Turkey Stuffing Bread (recipe) |
| 3/4 | c | Chicken or turkey broth |
| 1/4 | c | Walnuts (optional) |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
Saute celery and onion in the butter/margarine until soft; toss wiht bread in a bowl. Add warmed broth and season and mix until well belnded. Stuff bird or bake in a covered casserole at 350 F. for 20 minutes. From: The Bread Machine Newsletter, Vol. I, No. 5, by Donna German
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