Basic Bread Stuffing
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | large |
onions
diced |
|
| 1-2 | cups |
celery
with leaves, diced |
|
| 15 | cups |
bread
1/2-inch cubes, toasted |
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
sage
dried, or 1/4 cup minced fresh |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | cup |
turkey stock
water, or milk |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 1 | large |
onions
diced |
|
|
celery
with leaves, diced |
|
||
| 3.5 | l |
bread
1/2-inch cubes, toasted |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
sage
dried, or 1/4 cup minced fresh |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 237 | ml |
turkey stock
water, or milk |
* |
Directions
Melt butter in large stockpot.
Add onion and celery and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl.
Add salt, pepper, sage, and parsley and toss until well mixed.
Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey.
Bake leftover stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.
