Serves: 18
Total Calories: 38
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 Bread Stuffing for Poultry recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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