Baked Bread Stuffing

Adapted from Betty Crocker site.

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1/2 cup butter or margarine
2 large celery stalks, chopped
1 medium onion, chopped
9 cups day-old bread cubes (15 slices)
1 1/2 tsp. chopped fresh thyme leaves
1/2 tsp. ground sage
salt and pepper

Melt butter in  pan over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove pan from the heat.

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

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