1-1/2 c. onion, chopped
2 c. celery, sliced
1/2 c. butter
1-3/4 c. water
3 cubes chicken bouillon
12 c. dried bread cubes
3 c. tart apples, cored, peeled and coarsely chopped
Optional: 1 c. toasted slivered almonds
2 t. poultry seasoning
1 t. dried parsley
1/4 t. dried sage
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In a skillet over medium heat, cook onion and celery in butter until tender. Add water and bouillon; cook until boiling and bouillon dissolves. Combine remaining ingredients in a large bowl; add onion mixture and mix well. Place in a greased 4-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes about 2-1/2 quarts or 8 to 10 servings.
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