MINT STUFFING

I small onion, chopped
1/4 cup chopped celery and leaves
1/4 cup butter
1/2 cup chopped fresh mint leaves (or 1 tablespoon dried mint)
3 cups soft, stale, bread cubes

Cook onion and celery in the butter 5 minutes.

Mix with remaining ingredients.

Use to stuff shoulder of lamb.

Makes about 3 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957