Nutrition balance score
Great
Glycemic Index
73
High
Glycemic Load
42
High
Nutrition per serving
Calories420.1 kcal (21%)
Total Fat15 g (21%)
Carbs57.4 g (22%)
Sugars10.6 g (12%)
Protein15.3 g (31%)
Sodium1089.4 mg (54%)
Fiber11.9 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
12 tablespoonsunsalted butter
4onions
peeled and cut into 1/4-inch dice
16celery stalks
cut into 1/4-inch dice
10fresh sage leaves
large, chopped
6 cupsChicken Stock
Homemade, or canned low sodium chicken broth, skimmed of fat
2 loaveswhite bread
stale, crust on, cut into 1-inch cubes
2 teaspoonssalt
4 teaspoonsfreshly ground black pepper
3 cupsflat-leaf parsley
fresh, coarsely chopped, leaves
Instructions
Step 1
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes.
Step 2
Add sage, stir to combine, and cook 3 to 4 minutes.
Step 3
Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Step 4
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
Step 5
Cram stuffing into a well greased 9x 13 baking dish
Step 6
Cover the stuffing with aluminum foil and bake at 400°F for 30 minutes.
Step 7
Uncover the stuffing and continue baking until the top is crispy and golden, another 15-20 minutes. Let cool briefly before serving.
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