Recipe by Robyn Webb
"This is a basic bread stuffing for a 12 pound turkey; it also includes seven variations. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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2 1/2 cups
low fat, low sodium chicken broth
diced whole-grain bread
salt and pepper to taste
I have never made stuffing from scratch before in my life. This recipe was so easy and soooooo good. I'm not a stuffing eatter, but I got nothing but compliments and an empty dish by the time Thanksgiving dinner was over. I will definately be making my stuffing myself from now on. Thanks for the recipe
Ours turned out too dry - could be our fault. The recipe didn't call for it, but I think it should have been covered (we cooked ours outside the bird). I'll try it that way next time and see if it remedies the dryness.
I used challah bread because I forgot to buy the bread for this, plus I added dried cranberries and toasted walnuts to this for Christmas 2001. It was really, really easy and tasted great. I plan on using this same recipe with different variations for next year.
I cooked the onions first. Almost to a carmelized affect, then added a tablespoon of sugar and 3 tablespoons of butter in with the onions in the pan. On the side I tore off fresh bread into cube or smaller size and poured chicken broth on it. You want the bread completely covered but not drenched. Then mix the bread in the pan and cook on medium keep turning every few 5 mintues letting the mix get a little golden brown. Again I added some more butter, about 2-3 tablespoons and some salt and pepper. Afterwards add to the bird or cook in the oven. I found in the bird the stuffing was moist alone it was more dry. So you may want to add a bit more broth before cooking in oven if you are doing it out of bird. Which is the way I preferred it. P.S. Use sweet onions for this dish. I actually didn't try the egg substitute.
Pretty Good. I added mushrooms & it was kind of gluppy so I broke up the glup pieces half-way through cooking. I think my bread crumbs weren't fresh enough also. Not really the recipe's fault.
This was a very simple recipe to follow! I toasted bread before cutting, I used vegetable broth instead of Chicken, 2 onions, a pinch of cayenne, and real egg. Used it in a broccoli casserole dish and turned out amazing.
I reduced the whole wheat bread to 3 cups and added 3 cups of corn toasting bread. I also added chopped chestnuts, which I roasted (1 lb unshelled) before adding to the mixture. While everyone enjoyed the chestnuts and cornbread, there were complaints that the onions overpowered the dish. Next time, I'll only add one sweet onion and carmelize in butter.
1 tablespoon of paprika?Maybe other reviewers only added a teaspoon, I did a double take and then eventually trusted the recipe which was a big mistake. I made it outside of a turkey and it came out really really soggy as well. Given other reviewers remarks there may be some subtleties in getting the right volume of liquid in the final product. The soggy paprika bread-soup that resulted was comically bad.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Bread Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 10
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