- 1/2 cup celery, rinsed, finely chopped
- 1/2 cup chopped onion
- 3 tablespoons fresh parsley, rinsed, chopped or 1 tablespoon dried parsley
- 3 tablespoons butter or margarine
- 4 cups day-old bread cubes
- 2 teaspoons winter savory or poultry seasoning
- 1/8 teaspoon pepper
- 1 cup low-sodium chicken or turkey broth
1. Wash hands with soap and water. Cook celery, onion and parsley in butter over medium heat, for 5 minutes. Add savory and continue cooking until onions are soft and tender.
2. Place bread cubes in a large bowl and pour in vegetables. Add salt, pepper, and broth and mix well. Place in a greased 9x9-inch pan and bake at 350°F for 35 to 45 minutes or stuff lightly into the cavity of an 18 to 20-pound turkey. Cook until stuffing reaches an internal temperature of 165°F on a food thermometer.
Store leftovers in an airtight container in the refrigerator for up to four days.
Fat: 4 g
Saturated Fat: 0.5 g
Sodium: 120 mg
Total Carbohydrate: 8 g
Added Sugar: 1 g
Fiber: 1 g
Protein: 2 g