1 1/4 C. chicken broth
1/2 C. chopped celery
1/4 C. chopped onion
4 Tbl. butter or margarine
1/2 tsp. salt
4 C. dry whole wheat bread cubes (8 slices bread)
2 medium apples, pared, cored, and finely chopped
1/2 C. chopped pecans
1 tsp. ground sage
1/4 tsp. ground cinnamon
1/8 tsp. pepper
In a 1-quart saucepan, combine chicken broth, celery, onion, butter or margarine, and salt. Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender. In a large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon, and pepper. Pour broth mixture over; toss gently to moisten. Stuff loosely into bird. (Or turn into a greased 1 1/2-quart casserole and bake, covered, in 350 degree oven for 25-30 minutes.) Makes 6 cups stuffing or enough for an 8-10-lb. turkey.
My notes: I have never stuffed it into a turkey. I've always made it in a 1 1/2-quart
Corningware casserole. It is very moist and it's a small dish, so there's not a ton of leftovers.
Credit goes to Better Homes and Gardens Magazine.
1/2 C. chopped celery
1/4 C. chopped onion
4 Tbl. butter or margarine
1/2 tsp. salt
4 C. dry whole wheat bread cubes (8 slices bread)
2 medium apples, pared, cored, and finely chopped
1/2 C. chopped pecans
1 tsp. ground sage
1/4 tsp. ground cinnamon
1/8 tsp. pepper
In a 1-quart saucepan, combine chicken broth, celery, onion, butter or margarine, and salt. Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender. In a large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon, and pepper. Pour broth mixture over; toss gently to moisten. Stuff loosely into bird. (Or turn into a greased 1 1/2-quart casserole and bake, covered, in 350 degree oven for 25-30 minutes.) Makes 6 cups stuffing or enough for an 8-10-lb. turkey.
My notes: I have never stuffed it into a turkey. I've always made it in a 1 1/2-quart
Corningware casserole. It is very moist and it's a small dish, so there's not a ton of leftovers.
Credit goes to Better Homes and Gardens Magazine.