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Old 08-21-2002, 10:02 AM   #1  
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Default Rissa's Whole Wheat Bread Stuffing

Posted by Debelli on 11-02-2000 07:08 PM:

Rissa's Whole Wheat Bread Stuffing

Who says stuffing has to be illegal!


1 stick of butter or margarine
1 cup of celery, chopped
1 bunch of green onions, finely chopped
2 large portabella mushroom caps, cut into large pieces
1 loaf of fresh whole wheat bread, cut into cubes
1/4 cup of parsley leaves (or 1 cup fresh parsley)
1 teaspoon of sage leaves
1 teaspoon of salt
1/2 teaspoon of rubbed thyme (or 1 tablespoon of fresh thyme)
1/2 teaspoon of pepper


Melt butter or margarine in a large frying pan or Dutch oven. Add celery, onion and mushrooms. Cook until all elements are tender. Remove from heat.

In a separate dish (a large corning ware casserole dish is ideal) mix bread cubes, and spices.

Spoon the celery, onion and mushroom mixture into the casserole dish. Turning all ingredients gently to mix thoroughly.

Place stuffing into the same oven as the turkey and cook for between 30 and 45 minutes. I personally leave the glass lid on the casserole until the last fifteen minutes, because I like moist stuffing with a crispy top. Let it cool for about the same amount of time as the turkey before serving

NOTES: This can be used inside of the bird. If you do stuff, make sure the interior of the turkey reaches at least 165 to 170 degrees and remove the stuffing immediately from the cooked bird, otherwise you may have to contend with bacteria.
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