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LOCATION: Recipes >> Poultry >> Stuffing 27

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Corn Bread Stuffing

1 cup minced onion
1 cup chopped pecans
1 cup minced celery
1 1/4 teaspoon salt
1/4 cup minced parsley
1/4 teaspoon pepper
1/2 cup margarine
1 teaspoon sage
5 cups corn bread crumbs
1/2 teaspoon thyme
3 cups soft bread crumbs
1/2 cup cooking sherry

Saute onion, celery, and parsley in margarine for about 5 minutes or
until tender. Add remaining ingredients, mixing well.

Yield: 9 cups

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