Grandma Grummett's Sage and Onion Bread Stuffing
This recipe makes 12 cups servings
Nutritional Info |
|
|---|---|
| Per each of 14 servings: about | - |
| cal | 143 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 10 mg |
| sodium | 381 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 3 |
| vit C | 5 |
| folate | 15 |
Steve Pitt uses this stuffing for his Christmas turkeys.
Ingredients
Preparation
In large skillet, heat oil over medium heat; fry half of the onions, stirring occasionally, until toffee brown, 20 minutes.
Add butter, remaining onions, celery, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until second addition of onions is translucent, about 30 minutes.
In large bowl, toss together bread cubes, sage, marjoram, thyme and nutmeg; add onion mixture and toss well. Add stock; toss to combine. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until golden and crisp, about 10 minutes.
Source : Canadian Living Magazine: December 2004
- Keywords : Stuffings and Fillings; Skillet; Bake; Bread; Chicken broth; Butter; Onions; Celery;
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