Title: Stuffing - Bread Lf
Categories: Low-cal, Side dishes
Yield: 12 Servings

3/4 c Onion finely chopped
1 1/2 c Celery (with leaves) chopped
1 c Butter Buds
(or margarine/butter)
9 c Bread cubes - soft
2 ts Salt
1 1/2 ts Sage
1 ts Thyme
1/2 ts Pepper

(Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey.
A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup stuffing. Allow
1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound
of dressed fish. This recipe makes enough for a 12-pound turkey.)

Cook and stir onion and celery in Butter Buds (or margarine/butter) in
10-inch skillet until onion is tender. Stir in about 1/3 of the bread
cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey
just before roasting. If desired, bake the stuffing mixture separately in a
casserole, covered, in a 325 degree F oven for 40 to 45 minutes or in a 375
degree F oven for 20 to 30 minutes.

Stuffing temperatures should reach at least 165 degrees F. To check, insert
a meat thermometer through the body cavity into the thickest part of the
stuffing and let stand for 5 minutes.

Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8 ounces
each) oysters, drained and chopped, with the remaining ingredients.

Makes 9 cups stuffing.

From: Betty Crocker Cookbook (modified for low fat)
Posted to Digest eat-lf.v096.n228

Date: Mon, 25 Nov 1996 00:53:46 -0600

From: cbmcam