Melt butter in frying pan. Add onion and saute. Add celery to onion and soften (at least 5 min.)
Toss bread with seasonings. Stir in onion mixture.
Whisk broth with eggs and add into bread mixture.
Bake 325 covered 30 minutes and uncovered another 30 min until golden-tinged.
Optional twists on traditional stuffing:
Italian: Cook and add 4 hot italian sausage. Saute garlic, diced red pepper with onion. Mix fresh basil and grated Parmesan into finished stuffing.
Asian: Saute grated ginger, and chopped mushrooms with onions and dash of sesame oil. Stir in sliced green onion, water chestnuts and sesame seeds.
Indian: Replace part of classic seasoning with cumin, coriander, or garam masala. Add raisins or currants with chopped sweet pepper, cilantro.
Hawaiian: Stir toasted coconut, chopped macadamia nuts and diced dried pineapple into stuffing
Country: Use red onion instead of white with lots of celery, english sausage and fresk sage and savory
Canadian: Finish cooking onions with a splash of maple syrup, stir in chopped apple, sausage and dried cranberries into stuffing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 198 | ||
Calories from Fat: 59 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 446.8mg | 15 % | |
Potassium 299mg | 8 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 28.9g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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