Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bread; white, toasted |
| 1 pack | Pepperidge Farm Stuffing; herb seasoned |
| 1 medium | Onion; chopped |
| 2 \N | Stalks celery; diced |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| 1 cup | Skim milk |
| 1 cup | Hot water |
| ½ cup | Fat-free chicken broth |
| 1 \N | Stick butter |
| \N \N | Sage; to taste |
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@..." <jova@...> on Jan 20, 1998