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Bread Stuffing, Traditional (M/P, TNT)
Source: Unknown
Serves: 6 to 8

4 cups celery, diced
1 cup onion, chopped
1 cup margarine
4 quarts dry bread cubes
1 tbsp. salt
1-1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
Hot broth or water

Cubed fruit, dried fruit, nuts, sliced mushrooms, chopped giblets, or sausage.

Sauté celery and onion in margarine until onion is transparent but not brown. If using any additional optional ingredients, you may sauté them with the vegetables.

Stir in seasonings. Combine with bread cubes and toss. Add enough liquid to moisten.

Bake in a greased roasting pan at 350°F for 1/2 hour covered and then 1/2 hour uncovered if crust is desired. Otherwise, bake for 1 hour covered.

Posted by Chaya Kaplan

Nutritional Info Per Serving: N/A