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Thanksgiving Stuffing
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Serves/Makes:12 cups

  • 3 large onions, chopped
  • 6 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1/2 cup (125 ml) butter or margarine
  • 4-1/2 cups (1050 ml) chicken broth
  • 1/2 cup (125 ml) minced fresh parsley
  • 1 tbsp (15 ml) rubbed sage
  • 1-1/2 tsp (7 ml) poultry seasoning
  • 1-1/2 tsp (7 ml) salt
  • 3/4 tsp (4 ml) pepper
  • 1-1/2 lbs (.7 kg). day old french bread cubed
  • In a large skillet, saute onions, celery and garlic in butter until tender.
  • Transfer to a large bowl; add broth, parsley, sage, poultry seasoning, salt and pepper.
  • Gently stir in bread cubes until mixed.
  • Spoon into a greased 13 x 9 x 2 inch baking dish.
  • Bake uncovered, at 350 degrees (175 C.) for 30 to 35 minutes or until lightly browned and heated through.
  • Or you can stuff your turkey and cook that way.

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