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Bread Stuffing for Poultry |
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Serves: 18 Print this RecipePrep Time: 20 minutes - Yield: 9 cups (enough to stuff 18-lb. turkey) 1/2 cup margarine or butter 1 medium onion, chopped 2 stalks celery, chopped 8 cups unseasoned dry bread cubes* 2 tablespoons finely chopped fresh parsley, if desired 2 tablespoons poultry seasoning, sage or savory 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup chicken broth or water 1. Melt margarine in large skillet over medium heat. Add onion and celery; cook until tender, stirring occasionally. 2. In large bowl, combine bread cubes, parsley, poultry seasoning, salt and pepper; mix well. Add broth and onion mixture; stir gently until moisture is absorbed. (Stuffing will become more moist during cooking because it absorbs juices from bird.) TIPS: * Day-old soft bread cubes can be substituted for dry bread cubes. Decrease broth to 1/4 cup. Allow about 1/2 cup stuffing per pound of poultry. If necessary, recipe can be halved, or bake any remaining stuffing in covered greased casserole at 325°F. for 35 to 50 minutes or until thoroughly heated. Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 290 mg 12% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat See Cook's Note: Stuffing Tips Variations Chestnut Stuffing: Add 1 to 1 1/2 cups chopped, shelled, roasted chestnuts to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F. for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells. Cornbread Stuffing: Substitute crumbled, baked cornbread for part or all of bread cubes. Decrease poultry seasoning to 1 teaspoon. Cornbread stuffing is also good with the sausage variation. Oyster Stuffing: Add 1/2 to 1 pint fresh chopped cooked oysters to stuffing. To cook oysters, simmer with oyster liquid for about 5 minutes or until oysters are set; drain. Sausage Stuffing: Add 1/2 lb. cooked pork sausage to stuffing. To cook sausage, place in small skillet, cook and stir until browned; drain. Reserve drippings. Add sausage to bread cube mixture. Decrease poultry seasoning to 1 teaspoon and salt to 1/4 teaspoon. Drippings can be substituted for part of margarine used to cook onion and celery. Water Chestnut Stuffing: Add 1/2 to 1 cup chopped water chestnuts to stuffing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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