No Bake Dressing

1. 1

   Bake cubes in 325u00b0 oven until dry and golden brown, stirring occasionally.

2. 2

   Melt butter in 4-quart Dutch oven or 4-quart saucepan with medium heat.

3. 3

   Add celery and onion and saute 10 minutes or until tender.

4. 4

   Do not brown.

5. 5

   Add parsley and cook 2 minutes (drain canned mushrooms).

6. 6

   Saute fresh mushrooms (reserve juice from can, enough water to make 2/3 cup).

7. 7

   Stir mushrooms, liquid chicken broth, sage and pepper into vegetables in pot.

8. 8

   Cook over high heat until it reaches boil.

9. 9

   Reduce heat and simmer 5 minutes.

10. 10

    Remove from heat and stir in bread cubes (and nuts, if used).

11. 11

    Cover and let set 10 minutes.

12. 12

    Stir to fluff and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.