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Poultry Stuffing Recipe
|Day old bread slices||6|
|Marjoram leaves||1⁄2 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Regular strength chicken broth/Milk||1 Tablespoon|
Serving size: Complete recipe
Calories 1002 Calories from Fat 582
% Daily Value*
Total Fat 66 g102%
Saturated Fat 39.9 g199.4%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 970.6 mg40.4%
Total Carbohydrates 88 g29.4%
Dietary Fiber 6.8 g27.3%
Sugars 7.4 g
Protein 16 g31.3%
Vitamin A 42.6% Vitamin C 18.7%
Calcium 18.1% Iron 26.6%
*Based on a 2000 Calorie diet
Tear slices in quarters and, using the metal blade, process 2 pieces at a time to make coarse crumbs; you should have 4 cups loosely packed crumbs.
Transfer to a large bowl and toss with salt, pepper, marjoram, and sage.
Cut onion and celery in chunks.
Process together with on-off bursts until coarsely chopped.
If you use giblets, cut in half, then process separately until finely minced.
Melt butter in a wide frying pan over medium heat.
Add onion-celery mixture and giblets; stirring, cook until onion is limp and golden (about 5 minutes).
Add to bread crumbs and toss lightly with a fork until ingredients are thoroughly mixed.
Sprinkle broth over mixture, tossing with a fork just until barely moistened.
Loosely stuff bird.