Herb stuffing bake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Dried thyme leaves, crushed* |
| 1 | teaspoon | Dried sage leaves, crushed* |
| ⅛ | teaspoon | Pepper |
| 4 | ounces | Can mushroom stems and pieces, drained |
| 14 | ounces | Pkg. unseasoned whole wheat and white dry bread cubes |
| ¼ | cup | Water |
| 14 | L/2-oz l/3-less-salt chicken broth (not condensed) | |
Directions
Use a combination of whole wheat and white bread for added flavor, texture and fiber
Heat oven to 325C~. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir until tender. Stir in thyme, sage, pepper and mushrooms. Add bread cubes; mix well.
Gradually pour water and broth over bread mixture; toss to moisten evenly. Spoon stuffing mixture into ungreased 2-quart casserole; cover Bake at 325!F. for 45 to 50 minutes or until thoroughly heated⅒ (¾-Cup) servings.
TiP: * One and one-half teaspoons poultry seasoning can be substituted for the thyme and sage.
From the files of Al Rice, North Pole Alaska. Feb 1994