Serves: 4
Total Calories: 536
Cook celery and onion in butter or margarine over medium heat until onion is transparent but not brown, stirring occasionally. Combine with bread cubes and seasoning toss lightly. Add enough broth (or water) to moisten as desired. Add additional seasoning to taste. Makes enough dressing to stuff 8- to 10-pound turkey.
Variations
Giblet Stuffing: Add chopped, cooked giblets use giblet broth as liquid.
Raisin Stuffing: Add 3/4 cup seedless raisins add 1/4 cup chopped walnuts also, if desired.
Chestnut Stuffing: Add 2 cups boiled chestnuts, chopped use milk for liquid.
Mushroom Stuffing: Add one 6-ounce can broiled, sliced mushrooms, drained. Or cook 1 cup sliced, fresh mushrooms in a little butter before adding to dressing.
This Old-Fashioned Sage Stuffing recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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