Scarborough Fair Stuffing

By learen

Ingredients

• 10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh sage
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup butter, melted

Details

Servings 9

Preparation

Step 1

In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.

Editor's Note: This recipe may also be doubled to stuff a 14-pound turkey (use 1/2 cup egg substitute in place of the 2 eggs). Bake until a meat thermometer reads 180° for the turkey and 165° for the stuffing.







Nutrition Facts: 3/4 cup equals 229 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 622 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.