vrijdag 22 november 2013

Rye-Bread Stuffing (Kopie)

Makes 3 ½ cups.

•1 Tbsp butter or margarine
•1 stalk celery, diced
•½ medium onion, diced
•5 cups rye bread cubes
•3/4 cup skim milk
•1 Tbsp fresh parsley, minced
•1/4 tsp dried thyme leaves
•1/8 tsp sage
•1/8 tsp pepper

Over medium heat, melt butter in medium saucepan. Add celery and onion and cook until tender, stirring frequently. Remove from heat and stir in remaining ingredients until well combined.

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