I love it!
- Carbohydrate 2.638993828125 g
- Cholesterol 0 mg
- Fat 22.79812390625 g
- Fiber 0.561738290816546 g
- Protein 0.568257421875 g
- Saturated Fat 4.73839234375 g
- Serving Size 1 1 Serving (49g)
- Sodium 268.7226875 mg
- Sugar 2.07725553730845 g
- Trans Fat 1.02512203125 g
- Calories 213 calories
Step-by-step
- Melt margerine, add celery and onion and cook until onion turns clear.
- Add bread cubes, stir well to coat and brown.
- Add seasonings and enough milk to moisten.
- Remove from heat and stir.
- Cool before stuffing turkey.
- Can also be cooked in oven.
- Add turkey drippings or a little chicken broth, bake at 350 degrees until heated through and browned and a little crispy on top.
- About 30 minutes, but check a few times.
Unlike dense sausage dressings that rely on heavy meat proteins, bread-based stuffings depend entirely on the absorption capacity of dried cubes and aromatic fats. Historically, unseasoned cubes required bakers to carefully calibrate liquid ratios to prevent the mixture from turning into paste or remaining bone-dry.
- Substitute olive oil or plant-based butter at a 1:1 ratio for margarine if adjusting flavor profiles or managing dairy restrictions.
- Cook onions and celery over medium-low heat until translucent, typically taking 6 to 8 minutes, ensuring the aromatics soften without acquiring unwanted color.
- Bake the casserole uncovered at 350 degrees Fahrenheit for 30 minutes to develop the desired crisp top crust.
- Add broth gradually, using just enough moisture to hydrate the bread without saturating it before it enters the oven.
Standard baking dishes work well for standalone casseroles, though cast-iron pans provide superior heat retention for achieving a toasted exterior. Proper cooling is essential before cavity placement if utilizing poultry.
