Looking for something traditional, yet different? Try this stuffing recipe that is baked in a loaf pan and served in slices.

No-Time-At-All Stuffing Loaf

1 medium onion, chopped
1 cup chopped celery
2 tablespoons margarine or butter
2 to 3 teaspoons poultry seasoning
2 to 3 teaspoons sage
1 teaspoon oregano, crushed
2 slices whole wheat bread, cubed
1 (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 granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/2 cup margarine or butter, melted
3 large eggs, beaten

1. Heat oven to 350°F (175°C). Grease 9 x 5-inch loaf pan.
2. Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes. Stir in herbs; mix well.
3. Remove from heat; add bread cubes, corn and pecans, mixing well.
4. Combine dry ingredients.
5. Add combined milk, margarine and eggs, mixing just until moistened.
6. Add vegetable mixture; mix well. Spread evenly into prepared pan.
7. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan 15 minutes; remove.
9. Cut into 3/4-inch slices; serve warm. Store in refrigerator.

Makes 12 servings.

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

Recipe provided courtesy of The Quaker Oats Company.