Ingredients
- 5 cups corn bread cubes
- 5 cups toasted bread cubes
- 2 hard-cooked eggs, chopped
- 2 tablespoons unsalted butter
- 2 cups finely chopped onion
- 2 large cloves garlic, minced
- 1 ½ cups green bell peppers
- 1 cup finely minced celery
- Salt and freshly ground black pepper to taste
- 2 lightly beaten eggs
- 1 cup good quality chicken stock (approximately)
- Nutritional Information
Nutritional analysis per serving (6 servings)
382 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 16 grams protein; 135 milligrams cholesterol; 614 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
14 cups – enough for 12-14 lb turkey.
Preparation
- Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
- Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
- Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
- Freeze up to a week or refrigerate up to 2 days.
- Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.
- If stuffing is frozen, defrost completely. Do not stuff turkey with warm dressing unless it is being roasted immediately.
55 minutes
Dining and Cooking