Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 5 c. corn bread
- 6 slices whole wheat bread (or possibly French bread), slightly toasted
- 2 c. finely cut celery
- 1 1/2 c. shallots with tops, cut fine
- 1/2 c. finely cut onion
- 1/2 c. chopped parsley
- 1/4 c. butter
- 4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon celery seed
- 1 teaspoon sage (optional)
- Giblets
Direcciones
- Simmer gizzard, heart and neck in a qt of water till tender. Add in liver and cook a few min more till done. Cut all meat fine for dressing. Saute/fry celery, shallots and onion in the butter till done but not brown; add in seasonings, more or possibly less than amounts suggested to suit individual taste.
- Soak the toasted bread in cool water, squeeze dry and mix well with the crumbled corn bread. Combine with the sauteed seasonings, parsley, chopped giblets and sufficient liquor from the giblets to make a moist dressing. Stuff turkey; allow about 1 c. of stuffing for each lb. of turkey.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 12 servings | |
| Calories 499 | |
| Calories from Fat 142 | 28% |
| Total Fat 16.62g | 21% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1969mg | 82% |
| Potassium 272mg | 8% |
| Total Carbs 77.51g | 21% |
| Dietary Fiber 7.4g | 25% |
| Sugars 1.13g | 1% |
| Protein 9.93g | 16% |
