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1 C. sliced celery<\/span><\/p>\n 1\/2 C. chopped onion<\/span><\/p>\n 1\/3 C. butter<\/span><\/p>\n 2 tsp. chicken bouillon granules<\/span><\/p>\n 2-1\/2 C. boiling water<\/span><\/p>\n 1 package (14 ounces) seasoned stuffing cubes<\/span><\/p>\n 1\/2 C. shredded carrot<\/span><\/p>\n 1\/4 C. orange juice<\/span><\/p>\n 2 tsp. grated orange peel <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a small skillet, saut\u00c3\u00a9 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\u00c2\u00b0 for 20 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 10 servings.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 In a small skillet, saut\u00c3\u00a9 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…<\/p>\n