Name: Herb Stuffing Bake
Ingredients: 2 tb Margarine or butter; 1/2 c Chopped celery; 1/2 c Chopped onion; 1 ts Dried thyme leaves, crushed*; 1 ts Dried sage leaves, crushed*; 1/8 ts Pepper; 4 oz Can mushroom stems and pieces, drained; 14 oz Pkg. unseasoned whole wheat and white dry bread cubes; 1/4 c Water; 14 L/2-oz l/3-less-salt chicken broth (not condensed)

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	tb	Margarine or butter
1/2	c	Chopped celery
1/2	c	Chopped onion
1	ts	Dried thyme leaves, crushed*
1	ts	Dried sage leaves, crushed*
1/8	ts	Pepper
4	oz	Can mushroom stems and pieces, drained
14	oz	Pkg. unseasoned whole wheat and white dry bread cubes
1/4	c	Water
14		L/2-oz l/3-less-salt chicken broth (not condensed)

INSTRUCTIONS

Use a combination of whole wheat and white bread for added flavor, texture
and fiber
Heat oven to 325C~. Melt margarine in large saucepan over medium heat. Add
celery and onion; cook and stir until tender. Stir in thyme, sage, pepper
and mushrooms. Add bread cubes; mix well. Gradually pour water and broth
over bread mixture; toss to moisten evenly. Spoon stuffing mixture into
ungreased 2-quart casserole; cover
Bake at 325!F. for 45 to 50 minutes or until thoroughly heated.10 (3/4-Cup)
servings.
TiP: * One and one-half teaspoons poultry seasoning can be substituted for
the thyme and sage.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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