Recipe - Herbed Bread Stuffing

One half cup Chopped celery ( with
leaves)
One fourth cup Finely chopped onion (
about 1 small)
1/3 cup Margarine or buffer
3 cup Soft bread cubes (about 5
slices bread)
One half teaspoon Dried sage leaves
One fourth teaspoon Salt
One fourth teaspoon Dried thyme leaves
1/8 teaspoon Pepper

Cook celery and onion in margarine in 10inch 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 lquart 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini