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Herbed Stuffing
Herbed Stuffing Eileen Goltz | Pareve
32 minutes 20 minutes
12 minutes

  • ½ cup chopped celery
  • ¼ cup finely chopped onion
  • ⅓ cup margarine or olive oil
  • 3 cups soft bread cubes (about 5 slices)
  • 1 teaspoon fresh sage leaves (½ teaspoon dried)
  • ¼ teaspoon salt
  • 1 teaspoon fresh thyme (¼ teaspoon dried)
  • ⅛ teaspoon pepper

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

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