Side Dishes

Homemade Turkey Stuffing

19

Try this turkey stuffing recipe for Thanksgiving dinner. This stuffing recipe has evolved from an old version in Better Homes and Gardens Cookbook. Using dried French or Italian bread adds weight to the stuffing. There are no fancy ingredients in this recipe. This NOT a diet dish! It is classic comfort food at its best!

12
3 – 4 loaves French or Italian bread (Cut into cubes and dried)
One Medium Onion
Several stalks celery
One stick butter or margarine
1 tsp Salt
½ tsp Pepper
2 – 4 tsp sage (To taste)
2 cups Chicken Broth (This varies according to bread dryness and volume.)
A couple days prior to making this recipe, cut bread into one inch cubes. Place on cookie sheet and dry in oven on low heat, or cover and set out to dry on counter. When ready to assemble stuffing, dice onion and celery. (This can be done ahead and stored in food storage bag overnight.) Cook vegetables in butter until tender. Add salt, pepper, and sage. Place bread in large bowl. Sprinkle additional sage over bread, if desired. Drizzle vegetable mixture over bread and toss to combine. Pour chicken broth over bread mixture. Work with hands to ensure bread is moistened throughout. Dressing should stick together when squeezed into a ball. Water can be added if more liquid is needed. Stuff turkey and roast until interior temperature reaches 165°. This is a large recipe. Excess dressing can be baked in a casserole or crock pot. The crock pot method will maintain moisture and allow for pre-dinner sampling! Stuffing will have a dense texture. It really might stick to your ribs!
Nutritions

Calories
25

Sodium
359mg
14% DV

Fat
1g
1% DV

Protein
0.9g
1% DV

Carbs
1.0g
0% DV

Fiber
0.2g
0% DV

Not just your average chicken quesadilla recipe! Stuffed with sweet corn, zesty black beans, and sauteed peppers and onions, the cheesy, flavorful, Mexican-inspired meal is a family-friendly dinner for any night of the week. Garnish each plate with sour cream, salsa, guacamole, or pickled red onions, and serve the quesadillas with a side of tortilla chips, pico de gallo, and summer corn salad. It's a fast, fresh, and tasty supper!

1 T olive oil
1/2 sweet onion
1/2 red bell pepper
1 clove garlic
1 c cooked, chopped chicken
15.5 oz can black beans
1 c corn
3/4 t kosher salt
1/4 t cumin
1/4 t chili powder
1/4 t smoked paprika
ground black pepper ( to taste )
2 T chopped fresh parsley or cilantro
8 flour tortillas
1 c grated Monterey Jack cheese
1 c grated cheddar cheese
4
  • Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until lightly browned, about 1-2 minutes.
  • Reduce the heat to medium-low. Add the...
    See the full directions on my site
Nutritions

Calories
1815

Sodium
2358mg
98% DV

Fat
130g
201% DV

Protein
56g
112% DV

Carbs
90g
30% DV

Fiber
18g
75% DV