RITZ/CORNBREAD STUFFING
This is my MIL's recipe. She never measured ingredients. When I first made it these are the measurements I used and it tasted exactly like hers. I have found that no matter how much or how little of an ingredient you put in, it is always fabulous. I never questioned why she used the soup with noodles....but it works (I suppose chicken broth would work just as well). The stuffing should not be to dry (or to moist), but if you are stuffing the turkey it is better for it not to be on the moist side as the juices of the turkey will moisten it while cooking.
Provided by dojemi
Categories Breads
Time 40m
Yield 1 stuffs
Number Of Ingredients 12
Steps:
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can add a bit of water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 4131.4, Fat 150.7, SaturatedFat 26.5, Cholesterol 154.1, Sodium 7012, Carbohydrate 617.4, Fiber 37.2, Sugar 113.6, Protein 79.9
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