|1 cup||Chopped celery|
|1 cup||Sliced mushrooms; (optional)|
|½ cup||Chopped onion|
|2||Cloves garlic; minced|
|1 teaspoon||Dried thyme|
|½ teaspoon||Rubbed sage|
|½ cup||Chicken broth; to 3/4 cup|
|5 cups||Diced day-old bread|
|1½ cup||Chopped toasted hazelnuts|
I formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa
In large skillet, heat butter over medium heat. Add celery, mushrooms, onion, garlic, thyme and sage; cook, stirring frequently, until celery is tender.
Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1½ quart casserole.
Bake in preheated 350 degree oven for 30 minutes or until heated through and top is lightly browned.
Recipe by: Bailiwick Inn
Posted to MC-Recipe Digest V1 #926 by LBotsko@... on Nov 27, 1997
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