1 C. sliced celery

1/2 C. chopped onion

1/3 C. butter

2 tsp. chicken bouillon granules

2-1/2 C. boiling water

1 package (14 ounces) seasoned stuffing cubes

1/2 C. shredded carrot

1/4 C. orange juice

2 tsp. grated orange peel

 

In a small skillet, sauté celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, peel and the celery mixture. Spoon into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 10 servings.