Basic bread stuffing Yield: 12 servings (enough for a 10- to 12-pound turkey)
1 stick (1/2 cup) unsalted butter, plus an optional 2 tablespoons 2 medium onions, chopped 2 each, chopped: celery ribs, peeled carrots 1/4 cup fresh parsley, chopped 2 tablespoons chopped fresh sage or 2 teaspoons dried 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1 tablespoon salt Freshly ground pepper 8 cups cubed stale challah bread 1/2 to 1 cup homemade or low-sodium canned chicken broth Preparation time: 45 minutes Cooking time: 50 minutes 1. Melt the butter in a skillet over medium heat. Add the onion, celery and carrots; cook until soft, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper to taste. 2. Transfer mixture to a large bowl. Add the bread cubes and 1/2 cup of the broth; toss to combine. Use to stuff the turkey, or bake separately: Heat oven to 350 degrees; toss another 1/2 cup of the broth with the dressing. Transfer to a buttered 13-by-9-inch baking dish. Cover tightly with foil; bake 30 minutes. Uncover; dot with 2 tablespoons butter. Bake until top is crisp and golden, about 20 minutes. Nutrition information per serving: 148 calories, 52% of calories from fat, 9 g fat, 5 g saturated fat, 20 mg cholesterol, 15 g carbohydrates, 3 g protein, 180 mg sodium, 1 g fiber --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
