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Trimmed-Down Traditional Dressing

Trimmed-Down Traditional Dressing

Get Ready

Servings: Serves 8

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

24 oz Hannaford 100% Double Fiber whole wheat bread (about 8 slices)
2 tablespoon Olive oil
3 each celery ribs, split lengthwise and finely chopped (about 1 1/2 cups)
2 each onion, finely chopped (about 2 1/2 cups)
1 cup Carrots, shredded
1/4 teaspoon Black pepper, freshly ground
1 1/2 teaspoon poultry seasoning
1/2 cup Chopped fresh parsley
1/2 cup dried cranberries or raisins (optional)
1 1/4 cup low-sodium chicken broth
1/2 cup skim milk
1 each egg white

directions:

1. Preheat oven to 300degreesF. Place bread in single layers on 1 or 2 baking sheets and bake until dry and lightly toasted, about 9 to 12 minutes. Cut slices into 1-inch cubes or tear into bite-size pieces. Do not remove the crusts. Place bread cubes in a large mixing bowl and set aside.
2. Raise oven heat to 350degreesF. To bake the stuffing outside the bird, spray a 2-quart casserole dish with vegetable cooking spray. (If using the stuffing inside the turkey, eliminate this step.)
3. Heat oil in a nonstick skillet over medium heat. Add celery, onions, and carrots and cook until tender, about 5 to 8 minutes, stirring frequently. Remove from heat and add to the bread cubes. Sprinkle pepper and poultry seasoning over bread cubes and toss to combine. Stir in parsley and cranberries or raisins if using.
4. In a liquid measuring cup or medium bowl, stir together broth, milk, and egg white with a fork until combined. Pour over bread mixture and stir to distribute ingredients and moisten the bread cubes.
5. Transfer stuffing mixture to prepared casserole dish and cover with a lid or foil. Bake 50 to 55 minutes, until set (check in the center with a spoon ? bread at the bottom should be moist but not soggy). Remove lid or foil and bake an additional 5 minutes to toast the top of the stuffing, if desired. If using to stuff a turkey, spoon the stuffing into the cavity of a 10 to 15 lb. turkey and roast immediately. If cooking turkey later, chill the stuffing mixture and stuff the turkey just prior to roasting. Cook until stuffing reaches a temperature of 160degreesF. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2010

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Quantity Ingredients coupon
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24 oz Hannaford 100% Double Fiber whole wheat bread (about 8 slices)  
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2 tablespoon Olive oil  
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3 each celery ribs, split lengthwise and finely chopped (about 1 1/2 cups)  
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2 each onion, finely chopped (about 2 1/2 cups)  
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1 cup Carrots, shredded  
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1/4 teaspoon Black pepper, freshly ground  
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1 1/2 teaspoon poultry seasoning  
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1/2 cup Chopped fresh parsley  
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1/2 cup dried cranberries or raisins (optional)  
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1 1/4 cup low-sodium chicken broth  
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1/2 cup skim milk  
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1 each egg white  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 150 kcal (7%)
Calories from Fat n/a
Total Fat n/a
Saturated Fat 5 g (25%)
Cholesterol 0 mg (0%)
Sodium 190 mg (7%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 8 g (32%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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