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  1. In slow cooker, combine butter, onions, celery, sage, salt and pepper and cook on HIGH for 1 hour.
  2. Stir in the bread cubes, shredded wheat biscuits and chicken stock.
  3. Cook for 1 hour, stirring once.
  4. Reduce heat to LOW and cook for 1 hour.

Yield: 8 cups

Variation: After reducing heat to low, add one cup chopped, dried apricots or figs. Or add 1 cup toasted, chopped nuts to stuffing just before serving.


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