| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | November 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | Loaves crusty country-style | |
| white bread cut into | ||
| 1/3- | ||
| to | ||
| 1/2-inch cubes | ||
| about 10 cups | ||
| 14- to 15-ounce | ||
| 1 | T | Butter |
| 1 | T | Olive oil |
| 2 | c | Chopped onions |
| 2 | c | Finely chopped celery |
| 2 | T | Chopped fresh sage |
| 1/2 | c | Dry white wine |
| 1 | lb | Ground pork |
| 1/2 | c | Chopped fresh parsley |
| packed | ||
| 1/2 | c | Chopped celery leaves |
| packed | ||
| 3 | Eggs | |
| 1 | t | Salt |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground black pepper |
| 1 | c | Canned low-salt chicken |
| broth about | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 350F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl. Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and saute until tender, about 8 minutes. Add sage; saut 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.) Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing. To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes. To bake all of stuffing in baking dish: Preheat oven to 350F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Makes 10 to 12 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1875 Calories (kcal); 136g Total Fat; (68% calories from fat); 100g Protein; 42g Carbohydrate; 919mg Cholesterol; 2911mg Sodium Food Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 7 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
A Message from our Provider:
“Shock your mom – go to church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3492
Calories From Fat: 2002
Total Fat: 222.5g
Cholesterol: 876.6mg
Sodium: 8283.3mg
Potassium: 3556.4mg
Carbohydrates: 217.5g
Fiber: 17.2g
Sugar: 24.6g
Protein: 124.6g