Special holiday series – Blog 2 of 5
The countdown to turkey day is underway! To help soon-to-be busy cooks prepare healthy and safe holiday meals, USDA Under Secretary for Food Safety Dr. Elisabeth Hagen and I are providing low-cost holiday recipes with simple food safety tips. Yesterday we posted a turkey recipe with helpful suggestions on handling raw poultry. Below is a delicious recipe for stuffing. Make sure you check out our next blog tomorrow which will feature another low-cost, easy to prepare –recipe—Baked Apples and Sweet Potatoes. Happy cooking!!
Serving Size: 1/8 of recipe
Yield: 8 servings
10 cups whole wheat bread cubes or white bread or buns, dry
1/3 cup water
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon parsley, dried or 1 Tbsp fresh parsley chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
1 lightly beaten egg
2 medium pared, cored and chopped apples or 1/4 cup raisins (optional)
- Wash hands and clean your work area. Use two separate cutting boards during preparation, one for eggs (or raw meat) and the other for fruits and vegetables.
- Preheat oven to 350 °F.
- Put bread cubes in a large bowl. Set aside.
- Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.
- Stir in milk and egg. Gently stir in apples, and raisins, if desired.
- Spoon into a greased 2-quart baking dish. Bake at 350 °F for 1 hour or until the internal temperature of the stuffing is 165 °F, as measured with a food thermometer.
- Divide leftovers into smaller portions and refrigerate within 2 hours. Use refrigerated leftovers within 3 to 4 days or freeze for 3 to 4 months.
Per Recipe: $ 3.13
Per Serving: $ 0.39
Source: Adapted from: A Family Living Program
University of Wisconsin Cooperative Extension Service
Author: University of Wisconsin Cooperative Extension Service