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Celery Stuffing Recipe
|Finely diced celery||4 Cup (64 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Butter margarine/Margarine / fat / salad oil||3⁄4 Cup (12 tbs)|
|Stale bread crumbs||4 Quart|
|Poultry seasoning||5 Teaspoon|
Serving size: Complete recipe
Calories 11822 Calories from Fat 2304
% Daily Value*
Total Fat 263 g404.2%
Saturated Fat 73.4 g366.8%
Trans Fat 0 g
Cholesterol 148.5 mg
Sodium 30202.6 mg1258.4%
Total Carbohydrates 2030 g676.5%
Dietary Fiber 102.1 g408.5%
Sugars 172.3 g
Protein 293 g586.3%
Vitamin A 133.9% Vitamin C 5.3%
Calcium 602.8% Iron 836.3%
*Based on a 2000 Calorie diet
Drain, reserving 1 c of the liquor.
Cook the onion in the butter over low heat until tender, but not brown.
Mix crumbs and seasonings together.
Add celery, 1 c celery liquor, butter, and onion, and mix thoroughly with a fork.
Use to fill body cavity and crop of turkey, chicken, duck or capon.
Stuffs a bird weighing about 10 lbs minus head, feet, and organs.