No-Time-At-All Stuffing Loaf

Ingredients

1	medium onion, chopped
1	cup chopped celery
2	tablespoons margarine
2	to 3 teaspoons poultry seasoning
2	to 3 teaspoons sage
1	teaspoon oregano, crushed
2	slices whole wheat bread, cubed
One	8-ounce can whole kernel corn, drained
1/2	cup chopped pecans
1	cup QUAKER or AUNT JEMIMA Corn Meal
1	cup all-purpose flour
2	tablespoons sugar
4	teaspoons baking powder
1/2	teaspoon salt (optional)
1	cup milk
1/2	cup (1 stick) margarine, melted
3	eggs, beaten

Preparation Steps

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Heat oven to 350°F. Grease 9x5-inch loaf pan.

Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes. Stir in herbs; mix well.

Remove from heat; add bread cubes, corn and pecans, mixing well.

Combine dry ingredients. Add combined milk, margarine and eggs, mixing just until moistened.

Add vegetable mixture; mix well. Spread evenly into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 15
minutes; remove. Cut into 3/4-inch slices; serve warm. Store in refrigerator.

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Cook Tips and Variations

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To reheat, place each slice on microwaveable plate; cover loosely. Microwave at HIGH 1 minute to 1 minute 30 seconds or until heated through.

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Recipe Yield:

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12

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Serving Size:

1/12 of recipe: