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Add a photoThis the stuffing my mother made every year for fifty years. I've tried a lot of interesting-sounding stuffings, but none hit the spot like this simple but brilliant combination of tastes and textures. The quantity is enough for an 18 to 20-pound bird.
Ingredientes
- 2 (1 pound each) loaves egg bread
- 1 stick butter (8 tablespoons)
- 2 large onions, diced
- 2 medium carrots, peeled, diced
- 3 stalks celery, diced
- 1 cup chopped parsley leaves
- Salt and pepper to taste
- 1 large egg
- 1 cup chicken broth
Direcciones
- Cut bread into 1-inch cubes, spread on a tray and leave, uncovered, overnight to dry out a little.
- Melt butter in a large skillet, add onions, carrots and celery and cook over medium heat, stirring occasionally, until lightly browned. Don't hurry this step - the browner the vegetables, the more heightened the flavor of the finished dish. Transfer to a very large bowl and add bread cubes.
- In a small bowl, beat egg and chicken broth together until well blended. Pour over bread mixture, add salt and freshly ground pepper to taste and toss well until vegetables are evenly distributed. Last, add parsley and toss again. Just before roasting, stuff mixture into the turkey cavity and neck crop skin. Fold neck skin over to cover stuffing and lay bird on its back. Sew or secure cavity by tucking the legs into slits in the skin. Roast as usual.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 91 | |
| Calories from Fat 72 | 79% |
| Total Fat 8.16g | 10% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 108mg | 5% |
| Potassium 135mg | 4% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.62g | 1% |
| Protein 1.33g | 2% |
