Pumpernickel Stuffing
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped (1 1/2 cups) |
|
| 4 | tablespoons |
drippings
from ducklings |
* |
| 3 | cups |
pumpernickel bread
slightly dry, cubed |
* |
| 3 | cups |
white bread
slightly dry, cubed |
*
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped (1 1/2 cups) |
|
| 6E+1 | ml |
drippings
from ducklings |
* |
| 7.1E+2 | ml |
pumpernickel bread
slightly dry, cubed |
* |
| 7.1E+2 | ml |
white bread
slightly dry, cubed |
*
|
| 118 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
- Sauté onions in drippings just until soft in a large frying pan. Add bread crumbs, water, salt, and pepper; toss lightly to mix.
Spoon into 6-cup baking dish .
- Bake with ducklings in a slow oven (325F) 1 hour, or until crisp
