Serves: 8
1. Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender remove from heat.
2. Use to stuff one 8-pound to 10-pound turkey. See "Poultry Basics" for specific directions.
NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 165 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 10mg Sodium 220mg Carbohydrate 19g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1 Vegetable 1 1/2 Fat
Wild Rice Stuffing: Substitute 1 cup cooked wild rice for 1 cup of the cooked rice. Substitute pecans for the walnuts. Omit raisins and paprika.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Stuffing recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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