| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Breads | 6 | Servings | |
INGREDIENTS
| 6 | sl | Bread; white, toasted |
| 1 | pk | Pepperidge Farm Stuffing; herb seasoned |
| 1 | md | Onion; chopped |
| 2 | Stalks celery; diced | |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | c | Skim milk |
| 1 | c | Hot water |
| 1/2 | c | Fat-free chicken broth |
| 1 | Stick butter | |
| Sage; to taste |
INSTRUCTIONS
Heat butter in milk. Place stuffing in a large bowl, tear toast and add in. Briefly saute onions and celery and add to stuffing. Add milk/butter, hot water, chicken broth and seasonings and mix well. (Should be very moist--add additional chicken broth if needed). Place in a baking dish and bake at 350º for 30-45 minutes. Recipe by: received from: Mary Howie Posted to Digest eat-lf.v097.n021 by "jova@ix.netcom.com" <jova@ix.netcom.com> on Jan 20, 1998
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