From Paulette Vickery's Recipe Collection

BB: BREAD STUFFING FOR TURKEY

breads

2 tablespoon liquid butter buds
3/4 cup minced onion
1 1/2 cup chopped celery
1 cup liquid butter buds
9 cup soft bread cubes
1 1/2 teaspoon light salt
1 1/2 teaspoon crushed sage leaves
1 teaspoon thyme
1/2 teaspoon pepper

In a large skillet, in 2 tablespoons liquid butter buds, cook and stir onion and celery until onion is tender. Stir in 1/3 of the nonfat Wonder bread cubes. Turn into a deep bowl. Add remaining ingredients and toss. Bake in the turkey, or a pammed casserole dish that has been covered. If you bake in a casserole dish, bake at 325 degrees, 30-40 minutes. Variations: 1, Apple Raisin Stuffing. Decrease bread cubes to 7 cups, and increase light salt to 1 teaspoon. Add 3 cups of finely chopped apples and 3/4 cup raisins with remaining ingredients. 2, corn bread stuffing. Omit soft bread cubes and substitute corn bread cubes. 3, oyster stuffing. Decrease bread cubes to 8 cups, and add 2 cans, 8oz each, oysters, drained and chopped, with the remaining ingredients. Per serving: fat 0.1 G, cholesterol 0 MG, fiber 3 G, calorries 55, 2 percent from fat, protein 2 G, carbohydrate 10 G, sodium 269 MG.

Yield: 12 servings




** **