1 stick of butter
2 cups chopped onion
2 cups chopped celery
1 bag (14 ounces) stuffing cubes
1/4 cup finely chopped Italian parsley
2 teaspoons poultry seasoning
3 to 4 cups hen inventory
Soften butter in skillet and sauté onion and celery for 3 to five minutes or till smooth. Pour combination over stuffing cubes in a really massive bowl. Add parsley and poultry seasoning and stir properly. Pour in 3 or extra cups hen inventory to moisten. Pack evenly right into a gradual cooker that has been sprayed with cooking spray. Cowl and prepare dinner on low 2 to three hours. Stir each on occasion. If too dry, add extra inventory. Serves 6-8 folks, relying on serving dimension. Having an enormous crowd? Go forward and double the recipe!
2 cans (14.5 ounces) entire inexperienced beans, drained
1 pound thick sliced bacon
1/2 cups brown sugar
1 1/2 cups bottled catalina salad dressing
Bundle about 6 inexperienced beans collectively and wrap with a half slice of bacon. Safe them with a toothpick. Make a number of bunches and place in a 9 X 13 baking dish. Combine brown sugar and dressing and pour sauce over the beans. Bake uncovered in a preheated 350 diploma oven for 20 to 35 minutes till the bacon will get just a little crispy.