Evening Edge
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DEL.ICIO.USBasic Bread Stuffing
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Cuisine: Side dish
This classic stuffing recipe calls for a standard bag of seasoned stuffing cubes. But if you’d rather start from scratch, cut 1 pound of white sandwich bread into 1/2-inch cubes. Leave the cubes out, uncovered, overnight to dry, then use as directed. You can also “dress up” this basic recipe by adding ingredients to it. See variations below in Notes.
Hands on time: 20 minutes Total time: 20 minutes Serves: 10 1-cup servings
Ingredients:
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8 tablespoons (1 stick) unsalted butter
1 large yellow onion, chopped
3 medium celery ribs with leaves, chopped
1 (15-ounce) bag cubed seasoned stuffing
1/4 cup chopped fresh parsley
2 1/2 to 3 cups reduced-sodium chicken broth
2 teaspoons poultry seasoning
Salt and ground black pepper, to taste
Instructions:
In a large skillet over medium heat, melt the butter. Add the onion and celery and sauté until the onion is golden, about 10 minutes.
Transfer the vegetables and butter to a large bowl. Add the stuffing and parsley. Stir in enough of the broth to moistened the stuffing, about 2 1/2 cups. Season with the poultry seasoning and mix well.
The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through.
-- Adapted from Rick Rodgers’ “Thanksgiving 101,” (Broadway Books, 1998)
Transfer the vegetables and butter to a large bowl. Add the stuffing and parsley. Stir in enough of the broth to moistened the stuffing, about 2 1/2 cups. Season with the poultry seasoning and mix well.
The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through.
-- Adapted from Rick Rodgers’ “Thanksgiving 101,” (Broadway Books, 1998)
Notes:
For Sausage Apple Stuffing: In a large nonstick skillet over medium heat, brown 1 pound pork sausage (casings removed), breaking up the meat with a spoon, until cooked through, about 10 minutes. Add the meat and 1 cup chopped dried apples to the above recipe just before adding to the turkey or baking dish.
Per serving: 476 calories (percent of calories from fat, 55), 13 grams protein, 41 grams carbohydrates, 3 grams fiber, 29 grams fat (13 grams saturated), 56 milligrams cholesterol, 1,129 milligrams sodium.
For Oyster Stuffing: Drain 2 (8-ounce) cans of oysters, reserving the juices. If the oysters are large, cut them into 2 or 3 pieces. Add to the recipe above at the same time as the bread. Add enough broth to the reserved oyster juices to make 2 1/2 cups of liquid and use this mixture in place of the broth called for.
Per serving: 297 calories (percent of calories from fat, 36), 11 grams protein, 36 grams carbohydrates, 2 grams fiber, 12 grams fat (6 grams saturated), 50 milligrams cholesterol, 869 milligrams sodium.
Per serving: 476 calories (percent of calories from fat, 55), 13 grams protein, 41 grams carbohydrates, 3 grams fiber, 29 grams fat (13 grams saturated), 56 milligrams cholesterol, 1,129 milligrams sodium.
For Oyster Stuffing: Drain 2 (8-ounce) cans of oysters, reserving the juices. If the oysters are large, cut them into 2 or 3 pieces. Add to the recipe above at the same time as the bread. Add enough broth to the reserved oyster juices to make 2 1/2 cups of liquid and use this mixture in place of the broth called for.
Per serving: 297 calories (percent of calories from fat, 36), 11 grams protein, 36 grams carbohydrates, 2 grams fiber, 12 grams fat (6 grams saturated), 50 milligrams cholesterol, 869 milligrams sodium.
Nutrition:
Per serving: 265 calories (percent of calories from fat, 36), 8 grams protein, 35 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 25 milligrams cholesterol, 819 milligrams sodium.
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