1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper
Cook celery and onion in margarine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.
Note: This recipe can be used to stuff any poultry you may be serving for the holidays, or you can bake it for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the juices from the poultry. Be sure to cover the casserole dish as it's baking.
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