1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c Turkey stock, water, or milk
* or 1/4 cup minced fresh sage ===============================
Melt butter in large stockpot. Add onion and celery and cook until
vegetables are tender but not browned. Add to bread cubes in large bowl.
Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey
stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover
stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.
Each serving contains about: 181 calories; 635 mg sodium; 22 g cholesterol;
9 g fat; 20 g carbohydrates; 4 g protien; 0.3 g fiber. 46% of calories from
fat.
Yields
12 Servings