Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Chopped celery ( with
-leaves)
1/4 c Finely chopped onion (
-about 1 small)
1/3 c Margarine or buffer
3 c Soft bread cubes (about 5
-slices bread)
1/2 ts Dried sage leaves
1/4 ts Salt
1/4 ts Dried thyme leaves
1/8 ts 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
