Steve Pitt uses this stuffing for his Christmas turkeys.
- Portion size 3 servings
- Credits : Canadian Living Magazine: December 2004
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.
Nutritional facts <b>Per each of 14 servings:</b> about
- Sodium 381 mg
- Protein 4 g
- Calories 143.0
- Total fat 6 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
- Iron 9.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 5.0