Poultry Stuffing Recipe


Difficulty LevelEasyHealth IndexAverage


 Day old bread slices6
 Pepper1⁄4 Teaspoon
 Marjoram leaves1⁄2 Teaspoon
 Onion1 Small
 Stalk celery1
 Butter/Margarine1⁄3 Cup (5.33 tbs)
 Regular strength chicken broth/Milk1 Tablespoon

Nutrition Facts

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


Leave bread out, uncovered, for a few hours to dry slightly.
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.