Stuffing - bread lf
Yield: 12 Servings
Ingredients:
- 3/4 c Onion finely chopped
- 1 1/2 c Celery (with leaves) chopped
- 1 c Butter Buds (or margarine/butter)
- 9 c Bread cubes - soft
- 2 ts Salt
- 1 1/2 ts Sage
- 1 ts Thyme
- 1/2 ts Pepper
Instructions:
(Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey. A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 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 1/3 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)
