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Stuffing

Ingredients:

4 Tbsp butter or margarine
1 small onion, chopped
1 stalk celery, chopped
4 cups small torn pieces of toasted bread
1/2 cup chicken bouillon broth
1 tsp ground sage
1/2 tsp ground thyme
1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper


Preparation:

1. Saut, onion, celery and butter in a large pot.

2. Stir in remaining ingredients and heat to warm through.













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