| 3/4 | cup butter or margarine |
| 2 | large celery stalks, chopped |
| 1 | medium onion, chopped (1/2 cup) |
| 9 | cups soft bread cubes (15 slices) |
| 1 1/2 | teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground sage |
| 1/4 | teaspoon pepper |
Serve with...
Roast Turkey
Total Time:
5 hours 30 min
| 1. | Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. |
| 2. | Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. |
| 3. | Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer. |
|
| For 6 grams of fat and 130 calories per serving, decrease the butter to 1/4 cup. Heat butter and 1/2 cup chicken broth to boiling in Dutch oven over medium-high heat, and cook celery and onion in the broth mixture. |
|
| Just about any kind of bread makes great stuffing! Try whole-grain, sourdough, rye, herb or corn bread. You can even mix and match bread varieties if you’d like. |
Nutrition Information:
250 ( 135 ); 15 g ( 9 g); 35 mg; 540 mg; 20 g ( 1 g); 10 g 10 %; 0%; 4 %; 6 % 1 ; 1 ; 3