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(Makes 4 Cups)
4 c. dry bread cubes (or 2 c.
bread and 2 c. corn bread)
1 small chopped onion
1 tsp. salt
1 tsp. sage or poultry
1 c. chopped celery (optional)
1/3 c. melted oleo
hot broth or water to moisten
1 c. chopped cooked meat

Heat oven to 350 degrees. Combine bread, onion, celery and
seasoning (if desired; I do). Put onions and celery in
blender, with a little water, and blend for a few seconds to
partially liquefy. (This cuts down on cooking time and dis-
tributes the flavor better. Or can cook few minutes in little
water until tender.) Add oleo (omit oleo if you use broth from
meat or putting meat in it) and enough liquid to moisten
generously. Toss gently to mix. Bake in 350 degrees oven for 30
minutes or until golden brown if you are baking it separately
from the bird. Follow directions for stuffed bird otherwise.

Pork Chops and Dressing: Salt and pepper pork chops and
lay on top of dressing in baking dish. Cover with foil or lid
and bake for 30 minutes covered; uncover and bake for 30
minutes more (or less if meat is done). Add more liquid if
necessary to keep dressing moist during baking time.
Chicken and Dressing: Do the same as Pork Chops and
Rice Dressing: Substitute cooked rice in place of
Corn Bread Dressing: Use all corn bread instead of
Oyster Dressing: Add 1 1/2 cups oysters, cooked. Can
cut up if desire. Use milk and oyster liquid and 2 beaten
Giblet Dressing: Add chopped, cooked giblets and the
broth that the giblets were cooked in as the liquid.
Raisin Stuffing: Add 1/2 cup seedless raisins.
Herb Dressing: In addition to regular seasoning, add 1
teaspoon each thyme, rosemary and 2 teaspoons dry parsley
flakes (or freshly chopped).
Speedy Dressing: Use 1 box Stove Top dressing. Liquefy
celery and onions. If you don't have meat broth, use 2 bouil-
lon cubes dissolved in water to add flavor. Bake for 30
minutes or until slightly brown, uncovered (adding more water
if needed). Mushroom soup or cream of chicken soup can be used
as liquid if so desired.

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