This is a simple basic, dressing for your bird. At RBC, we put in 4 inch pans cover with foil and serve.
Cook celery and onion in butter in pan until celery is tender; remove from heat.
stir in remaining ingredients. Watch the broth, have a little extra water heated in case you need it a little more moist.
Place in 2 Four inch pans bake on low till dinner is ready.
note; 410 calories per cup. In RBC we use olive oil. I think you could cook the celery and onion in the oil, might be less calories.
We don't want to fatten the brothers and sisters up to much. Do we?
This is a simple recipe, But you can make it more veggie, By adding more celery, shredded carrots, chopped parsley, and juice from a lemon. yum
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 263 | ||
Calories from Fat: 249 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 73.1mg | 23 % | |
Sodium 207.3mg | 7 % | |
Potassium 103.6mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.5g | ||
Protein 0.9g | 1 % | |
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: 263
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