Herb Stuffing [For A 12-Pound Turkey] Recipe
Ingredients:
1 large Onion, chopped 1 cup Butter or margarine-2 sticks 1 cup Celery, finely chopped 2 tsp Granulated Chicken Bouillon 1 tsp Poultry seasoning 1/2 tsp Salt 1/4 tsp Pepper 1 1/4 cup Water 12 cup White bread, cubed-24 slices 3/4 cup Parsley
Instructions:
1. Saut onion in butter or margarine until soft in a medium-size frying pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling.
2. Pour over bread and parsley in a large bowl; toss lightly until evenly moist.
Makes approximately 10 Cups or enough to stuff a 12-pound bird.
Source: Family CIrcle Illustrated Library of Cooking
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
Servings: 1
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Turkey Information
7.3% of Turkeys eaten in the US are consumed at Christmas.
6.3% of Turkeys eaten in the US are consumed at Easter.
Turkey is low in fat and high in protein.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Turkey has 8% more protein than the equivalent sized serving of chicken breast or top loin of beef.
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