Mom's Stuffing

Course : Chicken
Serves: 4
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1 Small onion -- chopped
1 Tablespoon oil
2 Stalks celery -- chopped (about 1 cup)
1 Teaspoon basil
1/2 Teaspoon oregano
1/4 Teaspoon thyme
1/8 Teaspoon sage
1/2 Teaspoon salt (adjust if salted stock is used)
1 dashes pepper
2/3 Cup water or stock
4 Cups whole-grain bread cubes
1/2 cup coarsely chopped pecans or hazelnuts

Preparation / Directions:

Saute the onion in the oil and add the celery and herbs, cooking until the celery is cripsy-tender. Add the water or stock, then the bread, stiffing to be sure it is evenly moistened. When hot through, add the pecans if desired. Serve at once, or bake 1 hr @ 375 to make a crispy top. Use this to stuff tomatoes, green peppers, oversized zucchinis, winter squash, or just yourself and your friends.


Nutritional Information:

182 Calories (kcal); 14g Total Fat; (66% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 74mg Sodium

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