to stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird.
stuff it right before roasting and bake remaining stuffing in a 2- quart baking dish. Original recipe modified for my family
1. Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
2. Meanwhile, lightly butter a 9 by 13 inch baking dish. In a large skillet melt butter over medium. Add onion, celery, garlic, and cook, stirring frequently, until oinion and celery are softened, about 7 minutes. Add mix-ins, if using, and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
3. Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stir until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 209 | ||
Calories from Fat: 68 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 2197.9mg | 76 % | |
Potassium 241.2mg | 6 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 25g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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