This stuffing can be used to stuff a turkey or chicken or it can be baked separately. The recipe comes from Betty Crocker. Cook time only includes time to saute vegetables.
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- 1Melt butter in 4 quart Dutch oven over medium-high heat.
- 2Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
- 3Toss celery and onion mixture and remaining ingredients.
- 4Use to stuff one 10 to 12 pound turkey.
- 5To bake separatly from turkey: Grease a 13x9 baking dish, put stuffing in dish, cover, and bake at 325º for 30 minutes. Uncover, baste with turkey drippings or chicken broth to keep stuffing moist and continue baking for 15 minutes.
- 6Apple-Raisin Stuffing: Increase salt to 1 1/2 tsps. Add 3 cups finely chopped apples and 3/4 cups raisins with the remaining ingredients and make recipe as directed above.
- 7Corn Bread Stuffing: Substitute corn bread cubes for the regular bread and make recipe as directed above.
- 8Mushroom Stuffing: Cook 2 cups sliced mushrooms with the celery and onions and make recipe as directed above.
- 9Oyster Stuffing: Add 2 (8 ounce) cans oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with remaining ingredients and make recipe as directed above.
- 10Sausage Stuffing: Omit salt. Cook 1 pound bulk pork sausage in 10-inch skillet 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 and make recipe as directed above.
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Nutritional Facts for Classic Bread Stuffing With Variations
Serving Size: 1 (86 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g