Herbed bread stuffing

Yield: 1 servings

Measure Ingredient
½ cup Chopped celery ( with leaves)
¼ cup Finely chopped onion ( about 1 small)
⅓ cup Margarine or buffer
3 cups Soft bread cubes (about 5 slices bread)
½ teaspoon Dried sage leaves
¼ teaspoon Salt
¼ teaspoon Dried thyme leaves
⅛ teaspoon Pepper

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.

1 serving

From the files of Al Rice, North Pole Alaska. Feb 1994

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