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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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1 Serving:
Calories 260 (Calories from Fat 115); Fat 13g (Saturated 8g); Cholesterol
30mg; Sodium 770mg; Carbohydrate 32g (Dietary Fiber 2g); Protein 5g |
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