Recipe by Erika Michael
"A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side."
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minced green onions
1 1/2 cups
fresh bread crumbs
chopped fresh parsley
ground black pepper
Too much sherry and I like sherry, next time I will do 1/2 broth and 1/2 sherry. I made my own bread crumbs from heals and bread I save in the freezer. I broke up the bread into extra small pieces as in a store bought stuffing size. I also use onion chives from my garden that are just about 6" up and fresh dried tarragon from my garden last year. I did not stuff a bird I cooked it in its own casserole dish on 350* for about 35 minutes.
Loved it! My mother has been a professional cook and I found this recipe for last year's turkey. Mom raved about it to all my siblings.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 125
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