Mushroom Stuffing

Serves:

Ingredients:

2 c Mushrooms, sliced
Dried thyme leaves
1 1/2 ts Chopped fresh or 1/2 ts
1/2 ts Ground sage
1 ts Salt
9 c Soft bread cubes
3/4 c Finely chopped onion
(with leaves)
1 1/2 c Chopped celery
3/4 c Margarine or butter
1/4 ts Pepper

Method:

Heat margarine in Dutch oven over medium-high heat.
Cook celery, onion and mushrooms in margarine about 2 minutes.
Remove from heat.
Stir in remaining ingredients.
Chop giblets and add with remaining ingredients.
5 CUPS STUFFING; 205 CALORIES PER 1/2 CUP.