Old Fashioned Bread Stuffing
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
cup |
unsalted butter |
|
1 |
large |
onion -- diced |
|
1 |
cup |
celery -- diced |
|
1 |
cup |
mushroom caps -- sliced |
|
8 |
ounces |
water chestnuts -- diced |
|
1/2 |
teaspoon |
ground sage |
|
1/2 |
teaspoon |
dried thyme |
|
1/2 |
teaspoon |
dried marjoram |
|
1/2 |
teaspoon |
dried thyme |
|
1/4 |
teaspoon |
ground nutmeg |
|
1/4 |
teaspoon |
black pepper -- dried |
|
10 |
cups |
bread cubes |
|
1 |
cup |
low sodium chicken broth |
|
Heat oven to 325°F. Melt butter in large frying pan. Add onions, celery, and mushrooms. Cook until golden about 15 minutes. Add sage, pepper, thyme, marjoram, and nutmeg. Mix well. Put bread crumbs in large bowl. Add onion mixture, water chestnuts, and enough chicken stock to moisten. Put in 2 quart casserole dish. Cover and bake for 30 to 45 minutes. Notes: To dry bread cubes heat oven to 300°F. Cut bread into 1/2 inch cubes and place in a single layer on baking sheet. Bake for 10 to 15 minutes stirring half way through. Makes 12 servings |
Per Serving: 196 Calories; 9g Fat (41.3% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat. |