INGREDIENTS
36 slices bread, cubed OR 3, 6 oz bags of dried bread crumbs
1 cup (2 sticks) butter
3 medium size onions, chopped (1 1/2 cups)
3 cups chopped celery, with tops
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons fresh sage, crumbled (or 1 tsp dried sage)
1 1/2 cups chicken broth
1/2 cup chopped parsley (or 2 tsp dried parsley)
8 oz. fresh sliced mushrooms
DIRECTIONS
- Dry bread in a very slow oven (250); place in a large bowl. (You should have 12 cups.)
- Melt butter in a large skillet. Saute onion and celery and mushrooms until tender, about 15 minutes. Add to bread with salt, pepper and sage.
- Add enough of the chicken broth to make a moist mixture. Stir in parsley.
- Bake at 350 for 30 minutes.
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