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| 2 Esslöffel | margarine or butter |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | onion chopped |
| 1 Teelöffel | Dried thyme leaves, crushed* |
| 1 Teelöffel | Dried sage leaves, crushed* |
| 1/8 Teelöffel | pepper |
| 4 x ca. 30 g | Can mushroom stems and pieces, drained |
| 14 x ca. 30 g | Pkg. unseasoned whole wheat and white dry bread cubes |
| 1/4 Tasse | water |
| 14 | L/2-oz l/3-less-salt chicken broth (not condensed) |
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Use a combination of whole wheat and white bread for added flavor, texture and fiber
Heat oven to 325 °C~. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir until tender. Stir in thyme, sage, pepper and mushrooms. Add bread cubes; mix well. Gradually pour water and broth over bread mixture; toss to moisten evenly. Spoon stuffing mixture into ungreased 2-quart casserole; cover
Bake at 325!F. for 45 to 50 minutes or until thoroughly heated.10 (3/4-Cup) servings.
the thyme and sage.
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