| 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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