Stuffing - bread lf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onion finely chopped |
| 1½ | cup | Celery (with leaves) chopped |
| 1 | cup | Butter Buds |
| (or margarine/butter) | ||
| 9 | cups | Bread cubes - soft |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Sage |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Pepper |
Directions
(Allow ¾ cup stuffing for each pound of ready-to-cook chicken or turkey. A 1- to 1¼ pound Rock Cornish hen requires about 1 cup stuffing. Allow ¼ to ⅓ cup stuffing for each rib pork chop and about ½ 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 ⅓ 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)