Appetizer Stuffing

1 lg onion finely diced
3 stalks celery finely diced
1 clove garlic minced
salt and pepper to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) Pepperidge Farm
1 egg slightly beaten

1/2 lb. sausage browned & drained
or
1/2 lb. shrimp or other seafood preboiled
or
1 can whole baby clams
1 can tiny shrimp

optional shredded cheddar cheese

Saute onion and celery and garlic. *This can be dry sauted in Pam.
Mix in croutons and egg.
Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood. Use this stuffing for squid or mushroom caps. If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough. If stuffing mushrooms, remove the stems, fill cavity with stuffing, put the stem back in the stuffing as garnish, or mince and add to the stuffing. Bake or broil till they are tender.