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Basic Bread Stuffing

Basic Bread Stuffing

Robyn Webb

Robyn Webb

This is a basic bread stuffing for a 12 pound turkey; it also includes seven variations. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
  2. In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
  3. Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
  4. Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jennifer713
40

jennifer713

12/29/2006

I have never made stuffing from scratch before in my life. This recipe was so easy and soooooo good. I'm not a stuffing eatter, but I got nothing but compliments and an empty dish by the time Thanksgiving dinner was over. I will definately be making my stuffing myself from now on. Thanks for the recipe

MOONBEAGLE
28

MOONBEAGLE

12/30/2003

Ours turned out too dry - could be our fault. The recipe didn't call for it, but I think it should have been covered (we cooked ours outside the bird). I'll try it that way next time and see if it remedies the dryness.

Cometgirl63
24

Cometgirl63

12/24/2003

I used challah bread because I forgot to buy the bread for this, plus I added dried cranberries and toasted walnuts to this for Christmas 2001. It was really, really easy and tasted great. I plan on using this same recipe with different variations for next year.

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