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  • 1 loaf bread
  • 3/4 cup butter
  • 1 onion
  • 4 celery stalk
  • 2 tsp poultry seasoning
  • 1 dash ground black pepper
  • 1 dash salt
  • 1 cup chicken broth

Preparation Notes

Chop onion and celery.


  1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  2. Melt butter in a large pot or Dutch Oven over medium heat.
  3. Cook onion and celery until soft.
  4. Season with poultry seasoning, salt and pepper.
  5. Stir in bread cubes until evenly coated.
  6. Moisten with chicken broth; mix well.
  7. Transfer to a buttered casserole dish at 350 F for 30 to 40 minutes.
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