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Old fashioned Bread Stuffing Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs) (1/4 Pound Plus 1/4 Cup)|
|Onions||3 Large, chopped|
|Marjoram leaves||1 1⁄2 Teaspoon|
|Ground sage||3⁄4 Teaspoon|
|Thyme leaves||3⁄4 Teaspoon|
|Whole wheat bread/White bread||12 Cup (192 tbs) (Day Old, In -Inch Cubes, Or Some Of Each)|
|Chopped celery with leaves||2 Cup (32 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5479 Calories from Fat 1693
% Daily Value*
Total Fat 191 g294.5%
Saturated Fat 99 g495.2%
Trans Fat 0 g
Cholesterol 362.9 mg
Sodium 8182.7 mg340.9%
Total Carbohydrates 785 g261.6%
Dietary Fiber 74.2 g297%
Sugars 127.5 g
Protein 172 g343.7%
Vitamin A 143.9% Vitamin C 182.3%
Calcium 250% Iron 305.8%
*Based on a 2000 Calorie diet
Add onions and cook, stirring occasionally, until soft and golden (about 15 minutes).
Add remaining 1/4 cup butter, marjoram, pepper, sage, and thyme.
Remove from heat; stir until butter is melted.
In a 5-quart container, combine bread, celery, and parsley; add onion mixture.
With your hands or 2 spoons, toss until well combined.
Season to taste with salt.
Makes about 14 cups.