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Celery & Sage Bread Stuffing

1 tablespoon of corn oil
1/4 cup of onion
1 cup of chopped celery
1/2 cup of water or non-fat broth
1/4 teaspoon of pepper
1 teaspoon of sage
4 cups of bread crumbs
1 small can of mushrooms, drained (optional)

Sauté onion in oil until translucent. Add celery, water, pepper, and sage. Cover and cook until celery is tender. Add bread crumbs. Mix well, adding more water as desired. Bake dressing in a separate dish so no fat soaks in. Bake at 350ºF. for 35-45 minutes. Serve hot.

 

 

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