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Ingredients
  • 1 loaf of white bread, sliced, cubed and toasted
  • 1 ¼ cup of turkey (or chicken) broth (I used 1 ¼ tsp of Turkey Better Than Bouillon + 1 ¼ cup of water)
  • 6 tbsp (¾ stick) of salted butter
  • 2 celery stalks, finely chopped
  • 1 medium yellow onion, diced
  • 1 tsp seasoned salt
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp poultry seasoning
  • ½ tsp celery salt
  • ½ tsp pepper
  • Non-stick cooking spray, for lining the bundt pan
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