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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 12 |
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Directions: * or 1/4 cup minced fresh sage ===============================
Melt butter in large stockpot. Add onion and celery and cook until
vegetables are tender but not browned. Add to bread cubes in large bowl.
Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey
stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover
stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.
Each serving contains about: 181 calories; 635 mg sodium; 22 g cholesterol;
9 g fat; 20 g carbohydrates; 4 g protien; 0.3 g fiber. 46% of calories from
fat.
| Ingredients:
-1
1 large onion, diced
1 Cup(s) to 2 c diced celery w/leaves
15 Cup(s) toasted 1/2-inch bread cubes
1 Tablespoon(s) dried sage *
1/2 Cup(s) chopped parsely
1 Cup(s) turkey stock, water, or milk |
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