4 c Dry bread cubes;(3 slices)
1 Onion; chopped
1 Garlic clove;(1/2 tsp pwdr)
1/4 ts Black pepper;
1/4 ts Dried marjoram;(or oregano)
1 c Celery;chopped (3 stalks)
2 tb Parsley leaves;or 2 tsp dry
1 c Hot water or turkey broth;
3/4 ts Ground sage;
1/2 ts Dried thyme;or 1/4 tsp
1/8 ts Basil;optional
Combine all ingredients in a bowl, toss to mix well. Stuff into a
10-pound turkey or 4 cornish hens. 4-6 servings.
1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g,
Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1
vegetable exchange
Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl
Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good
with fat-free gravy.
Compare with Bread Stuffing from Betty Crocker made with margarine 410
calories per cup.
ER’s notes: may be covered and baked 30 min. in casserole 350- 375 F
oven to avoid added fat. Cook the turkey with a chunk of raw onion in
the cavity. Use only 1/2 cup liquid if you prefer a dry dressing.
OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons,
orange or tangarines. Prick fruit skins several times ~ Whole garlic
cloves, don’t peel ~ Slices of fresh ginger root ~ Handfuls of fresh
herbs – sage, rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary
sprigs with orange wedges or sage with apple slices.
Yields
4 servings