HERBED STUFFING (pareve)
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Ingredients 1/2 cup chopped celery 1/4 cup finely chopped onion 1/3 cup margarine or olive oil 3 cups soft bread cubes (about 5 slices) 1 teaspoon fresh sage leaves (1/2 teaspoon dried) 1/4 teaspoon salt 1 teaspoon fresh thyme (1/4 teaspoon dried) 1/8 teaspoon pepper

Instructions

In a sauté pan cook the celery and onion in the margarine, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes and cook for 1 minute, stir once or twice to coat the bread. Remove the mixture from the heat and spoon the mixture into deep bowl. Add the sage,
salt, thyme and pepper and mix well. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

Serving Size

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .