|Brown bread loaf||2 , cubed|
|Celery stalks||5 , chopped|
|Onion||1 Large, chopped|
|Fresh sage leaves||4 , finely chopped|
|Mixed dried herbs||1 Tablespoon|
Pre-heat the oven to 350°F.
Place the cubes of brown bread in a large mixing bowl.
Melt the margarine in a large frying pan.
Add the celery and onion and, stirring frequently with a wooden spoon, saute for 5 minutes, until lightly brown.
Pour the saute into the mixing bowl with the bread cubes.
Add Vi cup water, the sage and the mixed herbs.
Mix very well and use.
10 minutes to make Fill the roast cavity with this stuffing.
Any remainder may be placed in a baking dish and baked separately later.
Turn the casserole dish upside down on to a baking tray or roasting pan without removing the dish, place in the oven and bake for 45 minutes.
Remove the casserole dish and continue to bake for 1 more hour.
After half an hour, place the extra stuffing in the oven and bake for the remaining 30 minutes.
Serve the stuffed roast hot with gravy, the extra stuffing, and side dishes of baked sweet potatoes, cranberry sauce, mashed and roast potatoes, onions and parsnips, steamed Brussels sprouts and green peas.