| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | American, Breads | 10 | Servings | |
INGREDIENTS
| 1 | 14-oz. bag herb-seasoned stuffing cubes | |
| 2 1/2 | c | Water |
| 1/2 | Cup (1 stk) butter or margarine | |
| 2 | c | Celery; chopped |
| 1 | c | Onion; chopped |
| Salt and pepper; to taste |
INSTRUCTIONS
Saute celery and onions in 6 Tbsps. butter (3/4 stick) until soft and lightly browned. Put aside. In a 4 quart (or larger) pan, put water with 2 Tbsps. butter (1/4 stick), salt and pepper. When water comes to a boil, take off heat, add stuffing cubes and toss to moisten cubes. Add sauteed celery and onions and toss lightly. Stuff turkey or chicken. Alternately, place stuffing in a greased casserole (2-3 quarts) and bake in oven at 350 degrees (or whatever you are roasting your poultry at) for 30-45 minutes. Cover while baking if you prefer softer edges. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 15:28:35 -0700 From: Cassie Seaman <cseaman@BURLCO.LIB.NJ.US>
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