A great side dish to accompany our Turkey Breast recipe or any roast poultry.
- ¼ cup (1/2 stick) unsalted butter
- ½ cup onion, chopped
- ½ cup celery, chopped
- 8 bread slices, cut into ½-inch cubes
- ½ tsp black pepper
- 2 teaspoons poultry seasoning
- ½ tablespoon each fresh parsley, sage, rosemary, thyme
- ½ cup cranberries, dried, sweetened
- ½ cup low-cholesterol egg product
- ¼ cup giblet stock
Preparation:
1. Melt butter in a nonstick frying pan. Sauté onion and celery. Remove from heat
2. Toss in cubed bread, pepper, poultry seasoning, fresh herbs and cranberries. Mix egg product and giblet stock. Pour into bread mixture and mix lightly. Place the stuffing into the turkey body cavity and neck to cook.
3. if desired, cook separately in a baking dish sprayed with nonstick cooking spray for 45 minutes at 350oF
Servings per recipe: 6
Serving size: 1/2 cup
1 1/2 starch choices
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
