>-------> 1957 ALMOND HERB STUFFING  <-------<

2 Quarts soft bread cubes
1 Cup slivered blanched almonds
1 1/2 tsp. salt
1 tsp. ground thyme
1/2 tsp. tarragon
1/4 tsp. savory
1/4 tsp. pepper
1/3 Cup butter
3/4 Cup minced onion
2 Cups warm chicken broth

Combine the first 7 ingredients in a Large Bowl.

Saute' onions in butter over medium heat 5 minutes or until
onions are clear and tender, but not browned. Stir frequently.

Add in bread mixture. Add broth and toss lightly until bread 
is well moistened.


Makes enough stuffing to stuff a 5-6 pound chicken or capon or
a 6-8 pound turkey.

NOTE: 2 chicken bouillon cubes dissolved in 2 cups boiling 
water may be used for chicken broth.





~Christmas Recipes 1958 Copyright West Ohio Gas Company~