| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Chopped celery ( with leaves) |
| 1/4 | c | Finely chopped onion ( about 1 small) |
| 1/3 | c | Margarine or buffer |
| 3 | c | Soft bread cubes (about 5 slices bread) |
| 1/2 | ts | Dried sage leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried thyme leaves |
| 1/8 | ts | Pepper |
| 1 | serving |
INSTRUCTIONS
Cook celery and onion in margarine in 10-inch skillet, stirring occasionally, until onion is tender. Stir in about I cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff chicken just before roasting 6 or 7 servings. Note: To bake stuffing separately, turn into ungreased l-quart casserole. Cover and bake in 400! oven 30 minutes, 375! oven 40 minutes. Corn Bread stuffing: Substitute corn bread cubes for the soft bread cubes. Giblet Stuffing: Chop Cooked Giblets and add with the remaining ingredients. 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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