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Basic Stuffing

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4 cups cubed day-old bread
1/4 cup chopped parsley
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon paprika
1/2 cup margarine
1 medium size onion, minced
1 egg, beaten
1/4 to 1/2 cup milk or broth


Remove crusts from bread and cut into small cubes. Place in a large mixing bowl. Add parsley, celery and seasonings. Melt margarine in a skillet, add onion and cook until yellow. Add to bread mixture, then combine with egg and stock. Toss lightly. If dry stuffing is desired, omit egg and liquid.

Makes is enough to stuff a 5 pound chicken.

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