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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by:
  • 1/4 cup reduced-fat margarine
  • 5 celery ribs with leaves, chopped
  • 1 medium onion, chopped
  • 1 tsp. crushed dried thyme
  • 1/2 to 1 tsp. crushed, dried sage
  • 1 tsp. salt, optional
  • 1/4 tsp. freshly ground pepper
  • 2 (1 lb.) loaves firm white bread, cut into 1/2 inch slices
  • 1/3 cup chopped parsley
  • 2 1/2 to 3 cups 98 percent fat-free, no-salt-added chicken broth
Preheat oven to 325 degrees. Melt margarine in a large nonstick skillet. Add celery and onion and sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt and pepper and set aside.
Place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side. Break bread into bite-size pieces and mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, sealed in a plastic bag and refrigerated).
In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl and pour in hot broth into it, stirring until bread is evenly moistened, starting with 2 1/2 cups broth and adding additional broth to reach desired consistency. Transfer dressing mixture to shallow baking casserole dish and cover with foil. Bake for 30 minutes then uncover and continue to bake until lightly browned and heated through, another 15 to 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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