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Stuffing for Turkey |
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Serves: 12
Print this Recipe
1 Gloria's Corn Bread, recipe (see index for recipe) or 1 1-pound loaf of whole wheat bread or 1/2 recipe Gloria's cornbread and 1/2 loaf whole wheat bread
1/4 cup parsley, minced, fresh
2 apples (medium) cored, unpeeled, and chopped
2 onions (medium) chopped
3 stalks celery, diced
3 carrots (medium) grated
1/4 head cabbage, green, chopped
1 cup chicken broth
1 teaspoon basil leaves
2 teaspoons sage leaves
Black pepper, freshly ground
I make the cornbread fresh or use half of a recipe that's left over from breakfast. If you're not that ambitious, use the whole wheat bread. Lots of fiber and sneaky vegetables in this one!
1. Crumble the bread or cornbread by hand or cut it into cubes.
2. Sauté the apple and the vegetables with chicken broth for 10 minutes over medium heat.
3. Combine all ingredients in a large bowl. (You'll probably have more stuffing than the turkey can hold. Put it into a 1-quart casserole, sprinkle with ¼ cup skim milk, cover, and bake at 325ºF for 40-45 minutes.)
Food exchanges with Whole Wheat Bread, per serving: 1 2/3 BREAD
Food exchanges with ½ bread and ½ cornbread, per serving: 2 BREAD, trace FAT
Food exchanges with cornbread, per serving: 2 BREAD, ½ FAT
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