Herb Stuffing
Yield
10 c, to stuff a 12 pound birdPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
celery
finely chopped |
|
| 2 | teaspoons |
chicken broth
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ¼ | cups |
water
|
|
| 12 | cups |
bread
cubed, about 24 slices |
*
|
| ¾ | cup |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
celery
finely chopped |
|
| 1E+1 | ml |
chicken broth
|
|
| 5 | ml |
poultry seasoning
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 296 | ml |
water
|
|
| 2.8 | l |
bread
cubed, about 24 slices |
*
|
| 177 | ml |
parsley leaves
|
|
Directions
- Sauté onion in butter or margarine until soft in a medium-size frying pan.
Stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling.
- Pour over bread and parsley in a large bowl; toss lightly until evenly moist.
