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BREAD STUFFING OR DRESSING
Servings: 4 servings
4 cup dry bread cubes, (3 slices)
2 tbl parsley leaves, or 2 tsp dry
1 onion, chopped
1 cup hot water (or turkey broth)
1 garlic clove, (1/2 tsp pwdr)
3/4 tsp sage, ground
1/4 tsp black pepper
1/2 tsp dried thyme, or 1/4 tsp
1/4 tsp dried marjoram, (or oregano)
1/8 tsp basil, optional
1 cup celery, chopped (3 stalks)
Directions: combine all ingredients in a bowl, toss to mix well. stuff into a 10-pound turkey or 4 cornish hens. 4-6 servings. 1/4 recipe 100 calories carbohydrates 20 gram, protein 5 g, fat 2 g, sodium 199 mg, potassium 177, cholesterol 0. 1 bread exchange, 1 vegetable exchange am. diabetes assoc. holiday cookbook, shared on cooking echo by earl shelsby oct 93. shared and tested by elizabeth rodier oct 93. good with fat-free gravy. compare with bread stuffing from betty crocker made with margarine 410 calories per cup. er's notes: may be covered and baked 30 min. in casserole 350- 375 f oven to avoid added fat. cook the turkey with a chunk of raw onion in the cavity. use only 1/2 cup liquid if you prefer a dry dressing. or from the new chatelaine cookbook (macmillan) whole lemons, orange or tangarines. prick fruit skins several times whole garlic cloves, don't peel slices of fresh ginger root handfuls of fresh herbs - sage, rosemary or thyme or 2 tbsp dry herbs fresh rosemary sprigs with orange wedges or sage with apple slices.
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