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PREP:
10 min; COOK: 5 min; BAKE: 45 min
Makes 8 servings
1. Heat oven to 325°. Grease 2-quart casserole or square baking
dish, 8x8x2 inches.
2. Melt butter in 10-inch skillet over medium heat. Cook celery
and onion in butter, stirring frequently, until onion is tender.
Stir in chicken broth, cranberries, sage leaves, thyme leaves, salt
and pepper; heat until hot.
3. Place bread cubes in large bowl. Stir in celery mixture. Spoon
into casserole. Cover and bake 30 minutes. Uncover and bake 15 minutes
longer.
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