| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Turkey, Family, Holidays, Stuffing | 1 | Servings | |
INGREDIENTS
| 8 | c | Bread cubes |
| 6 | tb | Butter |
| 1 | c | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Celery leaves; chopped |
| 1/2 | ts | Dried sage |
| 1/2 | ts | Dried thyme |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | Jar (3 1/2 oz) macadamia nuts, chopped | |
| 1/4 | c | Chicken broth (up to 1/2) |
INSTRUCTIONS
Place the bread cubes in a large bowl. Melt the butter in a skillet; saute the onion, garlic, celery and celery leaves 10 minutes. Add vegetables to bread cubes and toss with sage, thyme, salt pepper and nuts. If stuffing seams very dry, moisten with broth. Cool stuffing before putting into turkey. Place excess in a buttered casserole dish and bake at 325 degrees for 45-50 minutes. Enough for a 12 pound turkey. Source: San Diego Union Tribune, Nov 20, l994 Recipe by: San Diego Union Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997
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