In a large skillet cook celery and onion in hot butter until tender but not brown. Remove from heat Stir in sage and pepper. Place the bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine. Transfer bread mixture to a 2-quart casserole.* Bake, covered in a 325 degree F oven for 30 to 45 minutes or until heated through.
*Note: Or use bread misture to stuff a 10- to 12 pound turkey. Reduce broth to 3/4 to 1 cup
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 120 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 17.4mg||5 %|
|Sodium 1202.9mg||41 %|
|Potassium 272.9mg||7 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 91.9g|
|Protein 17.3g||25 %|
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Calories per serving: 586
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