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Ingredients
-
3/4
cup butter or margarine
-
2
large stalks celery (with leaves), chopped (1 1/2 cups)
-
1
large onion, chopped (1 cup)
-
9
cups soft bread cubes (about 15 slices bread)
-
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
-
1
teaspoon salt
-
1/2
teaspoon ground sage
-
1/4
teaspoon pepper
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-
In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
-
In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey.
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220
Calories
15g
Total Fat
3g
Protein
18g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 220
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 1g
- Cholesterol
- 35mg
- 12%
- Sodium
- 510mg
- 21%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 3g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Classic Bread Stuffing","introduction":"Create delicious, down-home stuffing in 20 minutes!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo-q.generalmills.com/api/public/content/vIY_sZG-5EW-bXWZfXpGew_webp_base.webp?v=2ace96eb\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo-q.generalmills.com/api/public/content/vIY_sZG-5EW-bXWZfXpGew_webp_base.webp?v=2ace96eb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo-q.generalmills.com/api/public/content/vIY_sZG-5EW-bXWZfXpGew_webp_base.webp?v=2ace96eb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Classic Bread Stuffing"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Dec 15, 2009"}},"ingredientGroups":[{"ingredients":[{"quantity":"3/4","description":"cup butter or margarine"},{"quantity":"2","description":"large stalks celery (with leaves), chopped (1 1/2 cups)"},{"quantity":"1","description":"large onion, chopped (1 cup)"},{"quantity":"9","description":"cups soft bread cubes (about 15 slices bread)"},{"quantity":"1 1/2","description":"teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves"},{"quantity":"1","description":"teaspoon salt"},{"quantity":"1/2","description":"teaspoon ground sage"},{"quantity":"1/4","description":"teaspoon pepper"}]}],"steps":[{"description":"In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat."},{"description":"In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey."}],"tips":[{"title":"Lighter Classic Bread Stuffing:","description":"For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. Continue as directed in step 2. 10 servings (1/2 cup each).","category":"Variation"},{"title":"Apple-Raisin Stuffing:","description":"Increase salt to 1 1/2 teaspoons. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients. 15 servings (1/2 cup each).","category":"Variation"},{"title":"Chestnut Stuffing:","description":"Add 1 to 1 1/2 cups roasted chestnuts, shelled and chopped, to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells. 12 servings (1/2 cup each).","category":"Variation"},{"title":"Giblet Stuffing:","description":"Simmer heart, gizzard and neck from turkey in water seasoned with salt and pepper 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Remove meat from neck; finely chop meat and giblets and add with the remaining ingredients. 12 servings (1/2 cup each).","category":"Variation"},{"title":"Mushroom Stuffing:","description":"Cook 2 cups sliced mushrooms (about 5 oz) with the celery and onion. 10 servings (1/2 cup each).","category":"Variation"},{"title":"Oyster Stuffing:","description":"Add 2 cans (8 oz each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servings (1/2 cup each).","category":"Variation"},{"title":"Sausage Stuffing:","description":"Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servings (1/2 cup each).","category":"Variation"},{"title":"Success","description":"You can bake the stuffing separately in a 13x9-inch glass baking dish at 325°F for about 45 minutes. Cover with foil for the first 30 minutes.","category":"Techniques"},{"title":"","description":"If you bake the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing.","category":"Techniques"}],"kitchenTips":[{"title":"Lighter Classic Bread Stuffing:","description":"For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. 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