Stuffing - bread lf
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Stuffing - bread lf
  Stuffing    Bread  
Last updated 6/12/2012 1:25:23 AM. Recipe ID 59303. Report a problem with this recipe.
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      Title: Stuffing - bread lf
 Categories: Low-cal, Side dishes
      Yield: 12 Servings
 
    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
 
  (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)
 




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Recipe ID 59303 (Apr 03, 2005)

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