Stuffing

Preheat oven at 170º

(Bread & Nuts)
Cube or pinch into small pieces:
1 loaf of whole grain bread
(about 20 slices)
& put in 2 large glass pans.

Bake at 170º for 2 - 3 hrs.
Toss occasionally & continue to dry until no moisture can be felt in the bread.

Place the dried bread in a large bowl.

Add:
1 - 1 1/2 c pecan pieces
1/2 - 1 c walnut pieces
(depending on how much you like)
to the large bowl & set aside.

(Herb Sauce)
Make: (1 c diced)

Add to the pot:
1 T onion powder
2 t parsley
1 t sage
1 t rosemary
1 t thyme
1 t celery flakes
1/2 t garlic powder
2 1/2 t salt
& simmer for 2 min. more.
Let cool for 20 min.

Pour Herb Sauce over the Bread & Nuts, a little at a time, tossing in between, until well moistened.

Pour in a large casserole dish.
Bake covered at 350º for 35 - 40 min. until edges are brown & crispy.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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& put the diced celery in a pot.

Add to the pot:
1 c diced onion
3 c water
& bring to a boil.
Then continue boiling for 10 min.

Celery Sticks De-veined
Click Picture