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Garlic, Onion and Sage Stuffing




Source of Recipe


Angela Lowry


Recipe Introduction


Perfect for a roast goose or other poultry


List of Ingredients




1/4 cup (1/2 stick) unsalted GFCF margarine
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
6 cups GFCF bread cubes
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth

Recipe



Melt margarine in heavy large skillet over medium heat. Add
onions, celery and garlic and sauté until soft, about 8 minutes.

Combine bread, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well.

Use to stuff goose, turkey, duck or chicken, or prepare as a side dish by baking in a casserole dish covered with oiled foil.

Serve hot.