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Bask Bread Stuffing

Gadget.Cook's picture
  White bread slices/Whole wheat bread slices 8 , torn in quarters (Stale, But Not Hard)
  Parsley leaves 2 Tablespoon (Fresh)
  Onion 1 Medium, quartered
  Celery stalk with leaves 2 , cut into 2 inch pieces
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Melted butter/Margarine 1⁄2 Cup (8 tbs)

Process bread, four slices at a time, with the parsley.
Turn metal blade on and off quickly just until bread is very coarsely chopped.
Empty into a large bowl.
Process onion and celery with the metal blade until coarsely chopped.
Add to the bread with the seasonings.
Melt butter and pour over mixture; toss well.
Pack loosely into neck and body cavities of poultry.
Place any extra stuffingan a pie pan, cover with aluminum foil, and bake 30 to 40 minutes Remove stuffing from bird immediately after cooking.
Immediately chill that amount not served.
For larger birds, add 1 cup for each additional pound of bird, halve recipe for a 4-pound chicken.

Recipe Summary

Main Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 109 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 19.4 mg6.5%

Sodium 243.4 mg10.1%

Total Carbohydrates 9 g3%

Dietary Fiber 0.8 g3.2%

Sugars 0.9 g

Protein 1 g2.6%

Vitamin A 9.3% Vitamin C 8%

Calcium 1.3% Iron 1.3%

*Based on a 2000 Calorie diet


Bask Bread Stuffing Recipe