| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Low-cal, Side dishes |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Onion finely chopped |
| 1 1/2 |
c |
Celery (with leaves) chopped |
| 1 |
c |
Butter Buds |
|
|
(or margarine/butter) |
| 9 |
c |
Bread cubes – soft |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Sage |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
(Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey.
A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup stuffing. Allow
1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound
of dressed fish. This recipe makes enough for a 12-pound turkey.)
Cook and stir onion and celery in Butter Buds (or margarine/butter) in
10-inch skillet until onion is tender. Stir in about 1/3 of the bread
cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey
just before roasting. If desired, bake the stuffing mixture separately in a
casserole, covered, in a 325 degree F oven for 40 to 45 minutes or in a 375
degree F oven for 20 to 30 minutes.
Stuffing temperatures should reach at least 165 degrees F. To check, insert
a meat thermometer through the body cavity into the thickest part of the
stuffing and let stand for 5 minutes.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8 ounces
each) oysters, drained and chopped, with the remaining ingredients.
Makes 9 cups stuffing.
From: Betty Crocker Cookbook (modified for low fat)
Posted to Digest eat-lf.v096.n228
Date: Mon, 25 Nov 1996 00:53:46 -0600
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