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Holiday Turkey Stuffing Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Yellow onions||2 Medium, chopped|
|Scallions||1 Bunch (100 gm), chopped|
|Celery stalks||8 , chopped|
|Mushrooms||1 Pound, sliced|
|Cornbread stuffing mix/Bread stuffing||16 Ounce (2 Bag)|
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Chicken broth/Stock||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Cup (16 tbs), chopped|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Italian sausages||6 , cooked and crumbled|
|Apple||1 Cup (16 tbs), chopped|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6248 Calories from Fat 3538
% Daily Value*
Total Fat 404 g621.9%
Saturated Fat 130.2 g650.9%
Trans Fat 0 g
Cholesterol 635.1 mg
Sodium 10985.9 mg457.7%
Total Carbohydrates 547 g182.3%
Dietary Fiber 56.8 g227.2%
Sugars 198 g
Protein 166 g332%
Vitamin A 273.7% Vitamin C 374.3%
Calcium 84.4% Iron 220.7%
*Based on a 2000 Calorie diet
In a large pot, heat the oil and butter.
Saute the onions, scallions, and celery until tender, about 10 minutes.
Add the mushrooms and cook 2 minutes more.
Transfer the mixture to a large mixing bowl.
Stir in the remaining ingredients, moistening with more chicken broth as desired.
Stir in any desired optional ingredients.
Grease a large shallow roasting pan and turn stuffing into it.
Cover with foil.
Bake for 45 minutes.
Remove the foil and bake until the stuffing is golden and crispy, about 15 minutes more.