Bread Stuffing


Serves: 5

Ingredients

Directions:

1. Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender remove from heat.

2. Toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey. See Roasting Poultry inside of "Poultry Basics" for specific directions.

NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 215 (Calories from Fat 135) Fat 15g (Saturated 9g) Cholesterol 40mg Sodium 510mg Carbohydrate 18g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 2% Calcium 4% Iron 6% DIET EXCHANGES: 1 Starch 3 Fat

Lighter Bread Stuffing: For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. Heat butter and 1/2 cup chicken broth to boiling in Dutch oven over medium-high heat. Cook celery and onion in broth mixture.

Apple-Raisin Stuffing: Increase salt to 1 1/2 teaspoons. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients. 15 servings, 1/2 cup each.

Corn Bread Stuffing: Substitute corn bread cubes for the soft bread cubes.

Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in water seasoned with salt and pepper 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Remove meat from neck and finely chop with giblets add with the remaining ingredients. 12 servings, 1/2 cup each.

Mushroom Stuffing: Cook 2 cups sliced mushrooms (about 5 ounces) with the celery and onion. 10 servings, 1/2 cup each.

Oyster Stuffing: Add 2 cans (8 ounces each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servings, 1/2 cup each.

Sausage Stuffing: Omit salt. Cook 1 pound bulk pork sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servings, 1/2 cup each.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Bread Stuffing recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.


More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
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Baked Chicken Kiev
Brandied Turkey with Cheese
Bread Stuffing
CHICKEN BASICS
CUTTING UP A WHOLE CHICKEN
Chicken Cacciatore
Chicken Club Salad with Hot Bacon Dressing
Chicken Pot Pie
Chicken Satay with Peanut Sauce
Chicken and Dumplings
Chicken with Curry Sour Cream Sauce
Chicken à la King
Coq au Vin
Crunchy Garlic Chicken
Duckling with Orange Sauce
Fiesta Taco Casserole
HOW TO BONE A CHICKEN BREAST
HOW TO CARVE CHICKEN AND TURKEY
HOW TO FLATTEN CHICKEN BREASTS
Indonesian Peanut Chicken
Maple-Glazed Turkey Breast
Oven-Fried Chicken
POULTRY BASICS
Peanut Sauce
Pheasant Stew
Pheasant with Rosemary Cream Sauce
Rice Stuffing
Roast Goose with Apple Stuffing
Roasted Chicken and New Potatoes
Skillet-Fried Chicken
Smoked Gouda- and Spinach-Stuffed Chicken
Smothered Chicken
Spicy Jamaican Chicken and Potatoes
Spicy Yogurt Marinade
Summer Garden Chicken Stir-Fry
TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT
THE SKINNY ON SKIN
TIMETABLE FOR ROASTING POULTRY
TURKEY BASICS
Tandoori Chicken and Chutney
Thyme-Baked Chicken with Vegetables
Tomato-Feta Chicken with Orzo
Turkey Divan
Turkey with Lemon Rice
Two-Mustard Chicken
WHAT'S NEW WITH CHICKEN BREASTS
Zesty Italian Chicken




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