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Hazelnut Stuffing

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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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