Ingredients
4 tablespoons margarine or butter
2 cups celery (diced)
1 cup onion (chopped)
8 cups bread cubes, dried from whole wheat bread
2 tablespoons parsley (chopped fresh or dried)
1/4 cup mushroom (sliced)
1 teaspoon sage (ground)
3/4 teaspoon poultry seasoning
1 teaspoon black pepper
3 cups broth, chicken or turkey
Directions
1. Toast bread cubes and set aside for later use.
2. Melt margarine or butter in medium size fry pan.
3. Add celery and onion; cook until tender, about 10 minutes.
4. Add parsley, mushrooms, seasoning and broth. Cook for 5 minutes.
5. Remove from heat and add the toasted bread cubes. Cover and let stand 10 minutes. Serve immediately.
6. Refrigerate leftovers within 2 hours.
