CLASSIC SAGE STUFFING
This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.
Provided by Jean R
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
Nutrition Facts : Calories 167.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 494.4, Carbohydrate 19.2, Fiber 1.2, Sugar 2.1, Protein 3
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