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Herb Stuffing
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Name
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Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
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Appetizer
Dessert
Entree
Salad
Side Dish
Soup
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2 Tablespoons of olive oil or unsalted butter
2 of medium yellow onions diced
3 of medium carrots diced
2 of stalks of celery diced
0.75 Cups of fresh flat leaf parsley finely chopped
2 Teaspoons of fresh thyme
1 of day old baguette cut into .5 inch pieces about 8 cups
3 Cups of chicken broth warmed
Instructions
Heat oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft about 6 minutes. Add 1.5 teaspoons salt, .75 teaspoon pepper, the parsely, and thyme and cook for 1 minute. In a large bowl, combine the bread, vegetables, and broth. Transfer to a baking dish and bake for 20 minutes or until heated through
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