Betty Crocker Thanksgiving/November 2007

Classic Bread Stuffing
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
220 9gm 15gm 560mg 18gm 3gm 35mg


INGREDIENTS:
3/4 cup butter or margarine 2 large stalks celery (with leaves), chopped (1-1/2 cups) 1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread) 1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 teaspoon salt
1/2 teaspoon ground sage 1/4 teaspoon pepper



1 In 4-quart Dutch oven, melt butter over medium-high heat. Add celery and onion; cook, stirring occasionally, until tender. Remove from heat.
2 In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10 to 12-pound turkey.
3 LIGHTER CLASSIC BREAD STUFFING: For 6 grams of fat and 150 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. Continue as directed in step 2.
4 CORNBREAD STUFFING: Substitute cornbread cubes for the soft bread cubes. Purchase cornbread in the bakery section of the supermarket, or use your homemade cornbread.
5 MUSHROOM STUFFING: Cook 2 cups sliced fresh mushrooms (about 5 oz) with the celery and onion.
6 OYSTER STUFFING: Add 2 cans (8 oz each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients.
7 SAUSAGE STUFFING: Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients.

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