| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”