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Ingredientes
- 8 Tbsp. unsalted butter
- 2 lrg onions minced
- 3 med celery ribs minced
- 1 med granny smith apple minced
- 1/2 c. minced fresh parsley
- 1 1/2 tsp dry rosemary
- 1 1/2 tsp dry thyme
- 1 1/2 tsp dry marjoram
- 1 1/2 tsp crumbled sage
- 1 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 lb stale italian or possibly french bread 1 inch cubes
- 1 1/2 c. turkey or possibly chicken stock preferably homemade
Direcciones
- As the author of The Turkey Cookbook, I can "talk turkey" with authority. I am a hard believer of not stuffing the bird with bread stuffing. (I stuff mine with a fight flavoring mix of vegetables and herbs.) Bread stuffing adds extra poundage and bulk to the bird, making it difficult to judge the roasting time accurately. To solve the problem of where to cook the stuffing, simply make it in the slow cooker. For the best flavor, use a homemade turkey stock, made from the turkey giblets simmered in some store-bought chicken broth with an onion and a carrot.
- 1.In a large skillet, heat the butter over medium heat. Add in the onions, celery, and apple. Cook, stirring often, till the onions are softened, about 10 min. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.
- 2.In a large bowl, mix the bread cubes with the onion mix. Tossing the bread cubes, add in the turkey broth to moisten. Pack the stuffing lightly into a buttered 31/2-qt slow cooker.
- 3.Cover and slow-cook on high (300 degrees F) for 1 hour. Reduce the heat to low (200 degrees F) and slow-cook till heated through, 3 to 4 hrs. (The slow cooker will keep the dressing at serving temperature for up to 3 hrs.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 111 | |
| Calories from Fat 74 | 67% |
| Total Fat 8.38g | 10% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 315mg | 13% |
| Potassium 150mg | 4% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.57g | 2% |
| Protein 4.86g | 8% |
