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|567330||Sienna Bakery Sweet Cranberry Walnut Loaf, small cubes||2 1/2 cups|
|198196||Markon Celery, diced||3/4 cup|
|109620||Markon Onion, diced||1 cup|
|562734||Markon Sage, julienned||10 leaves|
|261564||Hearthstone Chicken Broth||2 cups|
|191205||GFS Butter||4 Tbsp|
|748560||Trade East Sea Salt||To taste|
|225061||Trade East Black Pepper||To taste|
|273937||Trade East Bay Leaf||To taste|
Wash hands. Preheat oven to 350°F. Cube bread and place on a baking sheet to toast. Toast bread until dry but not as dry as a crouton and set aside. In a small sauce pan, heat the butter. Add onion, celery, and bay leaf, then cook for 10-12 minutes or until softened but little color. Add broth, salt, and pepper and taste. Pour over bread cubes and let soak until all liquid is absorbed. Julienne sage and fold into stuffing. Bake for 15-30 minutes depending on size and shape or until center reaches 165°F.