| 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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