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Basic Stuffing

This healthy recipe comes from NDSU Extension Service.


•     1 cup butter (2 sticks)

•     1 cup diced onions

•     2 cups minced celery

•     8 cups day-old bread (about 14 slices), crusts and all, torn into small pieces

•     1 tablespoon rubbed sage, or to taste

•     1 cup finely chopped fresh parsley

•     1 tablespoon salt, or to taste

•     2 teaspoons black pepper, or to taste

•     2 cups (1 14.5-ounce can) unheated low-salt chicken broth, divided


•     Melt butter in large skillet and add onions and celery. Cook until onions start becoming

translucent, but do not allow onions to brown. Meanwhile, combine bread, sage, parsley, salt

and pepper. Toss well to mix ingredients. Add butter and vegetables to bread mixture and

blend together well. Adjust seasoning with additional salt and pepper, if desired. Pour broth

over mixture, 1/4 cup at a time, mixing ingredients each time and testing for moistness.

Stuffing should be moist but not soggy. Save any unused broth for the gravy. Place stuffing in a

13x9x2-inch buttered baking dish, cover tightly with buttered aluminum foil and bake at 350 F

until the stuffing is heated through, about 45 minutes. Uncover and bake until the top begins

to brown, about 15 minutes more. Serve immediately.


Makes 20 (1-2 cup each)  servings.

Per Serving: about 140 calories and 10 grams (g) of fat.

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