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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this in the Sunday paper. Or just try it. Add additional fruit and nuts as desired to customize the dressing. Ingredients:
2 cups sage and onion herbed stuffing cubes or 2 cups cornbread stuffing cubes |
1/3 cup diced onion |
3/4 cup crushed pineapple |
1 tablespoon finely ground sage |
1 tablespoon minced garlic |
1/2-1 cup chicken broth |
salt and pepper |
1 stalk celery, chopped or 2 teaspoons celery seeds (optional) |
Directions:
1. Stir all ingredients together in bowl, adding broth last.
2. Stir in broth gradually.
3. The amount varies depending on how moist you want the dressing to be.
4. Use less broth if a dry dressing texture is desired.
5. Spoon into 1 1/2 quart casserole dish, lightly coated with vegetable oil.
6. Bake for 30 minutes at 375 degrees.
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