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New England Turkey Dressing

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  Serves 8
12 ounces fresh white bread (14 slices)
1 medium onion, very coarsely chopped
4 ounces mushrooms, halved
2 ribs celery, peeled, cut into 1-inch pieces
1/4 cup olive oil
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/3 cup Giblet Stock (see recipe)
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Other necessary recipes:
Giblet Stock
Preheat oven to 120 degrees F. Using on/off turn, coarsely crumble bread in food processor. Arrange bread crumbs in single layer on baking sheet. Bake until bread crumbs are dry, stirring occasionally, about 10 minutes. Cool completely.

Increase oven heat to 350 degrees F. Butter 13 x 9 x 2-inch ceramic casserole. Combine onion, mushrooms, and celery in food processor. Using on/off turns, coarsely chop vegetables. Heat oil in heavy large skillet over medium-high heat. Add coarsely chopped vegetables and sauté until tender, about 10 minutes. Cool to room temperature.

Combine bread crumbs, sauteed vegetables, sage and thyme in large bowl. Add enough stock to moisten dressing. Season dressing to taste with salt and pepper. Transfer dressing to prepared dish. Bake stuffing until golden brown, about 25 minutes. Remove from oven and serve hot.

Recipe created exclusively for by Barbara Kafka.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 213
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 25g
Sodium: 363mg
% Cal. from Fat: 38%
Cholesterol: 7mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carol, NJ Reviewed: 11/05/2006
This is very tasty and easy to make. Just what a family of 6 needs.
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