(The pecans can be left out)
8 cups white toasted bread cubes
2 cups diced celery
1 small onion, diced
1/4 cup fresh parsley, chopped
1/2 c. butter or margarine
1 4 oz. can mushrooms
1 (13 oz.) can chicken broth
2 tsp. sage
1/8 tsp. pepper
1 c. pecan halves
Melt butter in saucepan. Cook celery and onion about 10 minutes in butter until tender. Add parsley, cook 2 more minutes. Drain mushrooms, reserve liquid. Add enough water to liquid to make 2/3 cup. To onion mixture, add mushrooms, reserved mushroom liquid, chicken broth, sage, and pepper. Cover and simmer 5 minutes. Remove from heat. Stir in toasted bread crumbs and pecans. Cover and let stand 5 minutes. Serves 6-8.
by:angiek
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