No Bake Dressing

• 8 c. white bread, cubed (3/8-inch)
• 1/2 c. butter or oleo
• 2 c. sliced celery
• 1 c. chopped onion
• 1/4 c. chopped fresh parsley
• 4 oz. sliced mushrooms
• 13 1/2 oz. chicken broth
• 2 tsp. rubbed sage
• 1/8 tsp. pepper
• 1 c. chopped nut meats (optional)

1. Bake cubes in 325u0b0 oven until dry and golden brown, stirring occasionally.
2. Melt butter in 4-quart Dutch oven or 4-quart saucepan with medium heat.
3. Add celery and onion and saute 10 minutes or until tender.
4. Do not brown.
5. Add parsley and cook 2 minutes (drain canned mushrooms).
6. Saute fresh mushrooms (reserve juice from can, enough water to make 2/3 cup).
7. Stir mushrooms, liquid chicken broth, sage and pepper into vegetables in pot.
8. Cook over high heat until it reaches boil.
9. Reduce heat and simmer 5 minutes.
10. Remove from heat and stir in bread cubes (and nuts, if used).
11. Cover and let set 10 minutes.
12. Stir to fluff and serve.

white bread, butter, celery, onion, fresh parsley, mushrooms, chicken broth, sage, pepper, nut meats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063218 (may not work)