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Simple Stuffing

From Farm Where Life is Good

<p>I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I&#8217;m making stuffing, yes I am.</p>
Source: Homemade (Entered by Lara Rasmussen Anderson)
Serves: 6

1 large onion, chopped
5 celery stalks, diced
Optional 1 apple, diced
Optional 1 cup raisins
Optional 1 cup craisins (dried cranberries)
Optional 1/2 cup pecans, chopped
1/2 cup margarine (Earth Balance is great)
1 tsp ground black pepper
5-10 fresh sage leaves, finely chopped
1/4 cup fresh parsley, finely chopped
3-4 cups vegetable broth (more or less for moist or dry stuffing)
2 loaves stale French bread, cubed or crumbled (or equivalent stale corn bread)

Step by Step Instructions
  1. In a large pot, sauté onion and celery (and optional ingredients) in margarine until onion is clear. Add pepper, herbs and broth; cover and simmer for 10-15 minutes. Remove from heat.
  2. Add stale bread and fold bread into broth mixture until well coated.
  3. Turn into large baking pan; cover with foil. Bake at 325-350F for 30-45 minutes; remove foil during last 10-15 minutes for crisp top.