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)

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