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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 127.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.2 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.2 g

View full nutritional breakdown of Stuffing with homemade croutons calories by ingredient
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Stuffing with homemade croutons

Submitted by: NRVLAURA

Introduction

Recipe for homemade croutons and then the dressing made from the croutons. It is best to make the croutons the day before you make the dressing. Recipe for homemade croutons and then the dressing made from the croutons. It is best to make the croutons the day before you make the dressing.
Number of Servings: 60

Ingredients

    Croutons:

     ½ T Rosemary
     ½ T Poulty Seasoning
     1 T Garlic Powder
     1 T Herbes De Provence
     2 T Onion Powder
     ½ c parsley
     35 cups bread chunks - About 4 loaves of bread in 1/2 inch diced cubes
     ½ T oregano



    Dressing –

     2 onions – minced
     ½ cup minced garlic
     4 cups celery – minced
     2 cup butter

     8 cups broth

     8 eggs – whisked and tempered
     35 cups dressing cubes
     Spices as desired – I use about a teaspoon of poultry seasoning, a teaspoon of crushed rosemary and a tablespoon of herbes de provence.

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Directions

Croutons -
Mix well. Bake in slow oven – 170 or so – for 4 hours. Use to make dressing.


Dressing
Sauté vegetables until clear and mellow. Add broth – cook 15 minutes.

To temper eggs, add - SLOWLY by DRIBBLING THE BROTH IN- hot broth into beaten eggs. Stir the entire time. Do this until the eggs are warm to hot - this keeps the eggs from cooking or setting.

Add tempered eggs to bread cubes.

Pour hot vegetable/broth mix immediately over cubes. Mix lightly. Let stand 15 minutes.

Stuff turkey, make balls of dressing or put into bread pans. Cook at 350 until crispy on outside and hollow sounding on inside – about 1 hour to 90 minutes.

If cooked in a 9x13x2 cake pan, this recipe makes 2 cake pans. 1 serving is 1 square 2 inches by 2 inches. Makes about 60 servings. I am guessing that a serving is about 1/3 cup to 1/2 cup.

Number of Servings: 60

Recipe submitted by SparkPeople user NRVLAURA.






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