1/4 c. finely chopped onion
3/4 c. finely chopped celery
3/4 c. margarine
3 1/2 c. dry bread, cubed
3 c. crumbled cornbread
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage
3 c. broth from cooked chicken
Cook the onion and celery in margarine until clear.
Combine with bread and seasoning. Pour on the broth and blend.
This will fill a 5 pound bird, double for a larger one. This
can be baked separately in greased pan at 400 degrees until golden
brown, 30 to 40 minutes.
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