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The Recipe Instructions |
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Ingredients
3/4 cup onion finely chopped
1 1/2 cup celery (with leaves) chopped
1 cup butter buds
1 (or margarine/butter)
9 cup bread cubes - soft
2 tsp salt
1 1/2 tsp sage
1 tsp thyme
1/2 tsp pepper
Directions
(Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or
turkey. A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup
stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and
about 1/2 cup per pound of dressed fish. This recipe makes enough for
a 12-pound turkey.)
Cook and stir onion and celery in Butter Buds (or margarine/butter) in
10-inch skillet until onion is tender. Stir in about 1/3 of the bread
cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff
turkey just before roasting. If desired, bake the stuffing mixture
separately in a casserole, covered, in a 325 degree F oven for 40 to
45 minutes or in a 375 degree F oven for 20 to 30 minutes.
Stuffing temperatures should reach at least 165 degrees F. To check,
insert a meat thermometer through the body cavity into the thickest
part of the stuffing and let stand for 5 minutes.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8
ounces each) oysters, drained and chopped, with the remaining
ingredients.
Makes 9 cups stuffing.
From: Betty Crocker Cookbook (modified for low fat)
Servings: 12
Diet Stuffing - Bread Lf Recipe brought to you by Diet Recipes To-Go
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