Chicken In Mushroom Sauce
INGREDIENTS:
1/2 c Chopped celery ( with -slices bread)
-leaves) 1/2 ts Dried sage leaves
1/4 c Finely chopped onion ( 1/4 ts Salt
-about 1 small) 1/4 ts Dried thyme leaves
1/3 c Margarine or buffer 1/8 ts Pepper
3 c Soft bread cubes (about 5
1/2 c Chopped celery ( with -slices bread)
-leaves) 1/2 ts Dried sage leaves
1/4 c Finely chopped onion ( 1/4 ts Salt
-about 1 small) 1/4 ts Dried thyme leaves
1/3 c Margarine or buffer 1/8 ts Pepper
3 c Soft bread cubes (about 5
Cook celery and onion in margarine in 10-inch skillet, stirring occasionally, until onion is tender. Stir in about I cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff chicken just before roasting
6 or 7 servings.
Note: To bake stuffing separately, turn into ungreased l-quart casserole. Cover and bake in 400! oven 30 minutes, 375! oven 40 minutes.
Corn Bread stuffing: Substitute corn bread cubes for the soft bread cubes.
Giblet Stuffing: Chop Cooked Giblets and add with the remaining ingredients.
1 serving
6 or 7 servings.
Note: To bake stuffing separately, turn into ungreased l-quart casserole. Cover and bake in 400! oven 30 minutes, 375! oven 40 minutes.
Corn Bread stuffing: Substitute corn bread cubes for the soft bread cubes.
Giblet Stuffing: Chop Cooked Giblets and add with the remaining ingredients.
1 serving