Stuffing for Tara

[Guest guest]

Tara: Here's a stovetop stuffing recipe I found for you. Another idea, even

though you said " not out of a box " is to take Pepperidge Farm stuffing and jazz

it up by using vegetable broth instead of water and adding some fresh herbs such

as thyme, rosemary, etc.

 

 

* Exported from MasterCook *

 

Bread Stuffing

 

Recipe By :

Serving Size : 10 Preparation Time :0:30

Categories : Side Dishes Thanksgiving Dinner

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large celery stalks with leaves

1 medium onion

3/4 cup margarine or butter (1 1/2 sticks)

9 cups soft bread cubes

1 1/2 teaspoons chopped fresh thyme

OR

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground sage

1/4 teaspoon pepper

 

Chop the celery, including the leaves. Peel and chop the onion.

 

Melt the margarine in the Dutch oven over medium-high heat. Cook the celery and

onion in margarine 6 to 8 minutes, stirring occasionally, until tender when

pierced with a fork. Remove the Dutch oven from the heat.

 

Gently toss the celery mixture with the bread cubes, thyme, salt, sage and

pepper, using a spoon, until bread cubes are evenly coated.

 

Copyright:

" © General Mills, Inc. 1998. "

 

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Per serving: 234 Calories (kcal); 15g Total Fat; (58% calories from fat); 4g

Protein; 21g Carbohydrate; 37mg Cholesterol; 594mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch skillet

 

Lighter Bread Stuffing: For 6 grams of fat and 130 calories per serving,

decrease margarine to 1/4 cup. Heat margarine and 1/2 cup vegetable broth to

boiling in Dutch oven over medium-high heat. Cook celery and onion in broth

mixture.

Nutr. Assoc. : 26435 0 2394 2337 0 0 2130706543 0 0 0