Turkey Stuffing
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 ½ | cups |
bread
cubed or crumbled |
*
|
| ¾ | cup |
chicken broth
or turkey |
|
| ¼ | cup |
walnuts
optional |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 45 | ml |
butter
or margarine |
|
| 828 | ml |
bread
cubed or crumbled |
*
|
| 177 | ml |
chicken broth
or turkey |
|
| 59 | ml |
walnuts
optional |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Sauté celery and onion in the butter/margarine until soft; toss with bread in a bowl.
Add warmed broth and season and mix until well blended.
Stuff bird or bake in a covered casserole at 350℉ (180℃) for 20 minutes.
