This is decidedly delicious and much easier than stuffing the turkey on Christmas morning.
- Portion size 3 servings
Ingredients
Method
In large skillet, melt half of the butter over medium heat; cook fruit, celery, garlic, onions, sage, marjoram, salt and pepper, stirring occasionally, for about 15 minutes or until softened.
In large bowl, toss celery mixture with bread. (Make-ahead: dressing can be prepared to this point and frozen in airtight container for up to 2 weeks; thaw in refrigerator for 24 hours before continuing.) Sprinkle with nuts. Melt remaining butter with 1 cup (250 mL) of the stock; drizzle over stuffing and toss to combine. Transfer to greased 13- x 9-inch (3 L) baking dish. Cover and bake in top third of 375°F (190°C) oven for 30 minutes.
Stir in remaining stock; bake, uncovered, for 10 to 15 minutes longer or until golden and heated through.
Nutritional facts <b>Per serving:</b> about
- Sodium 468 mg
- Protein 6 g
- Calories 251.0
- Total fat 9 g
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 39 g
%RDI
- Iron 16.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 7.0
