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Hall Cook Book

Thanksgiving Stuffing

Category: Casserole / Submtd By: Grandma Carol

Yield: 12 Servings

2 Cups Celery, Diced, Reserve Tops	1 1/2 Cup Walnuts, Chopped
1 Cup Onion, Chopped	1 Teaspoon Sage
16 Ounces Unseasoned Croutons	1 Teaspoon Salt
1 Cup Butter	1/4 Teaspoon Pepper
1 Cup Red Cooking Wine

*Save the celery tops to use in making Thanksgiving Giblet Gravy.

Saute the onions and celery in the butter until translucent.
Add the wine.
In a very large bowl, mix the croutons and walnuts.
Add the onion mixture, salt, sage, and pepper.
Mix well.
If the dressing is too dry, add chicken broth.
Taste and adjust the seasoning as necessary.

You can cook the stuffing inside a turkey or cook it separately as a casserole:

Preheat the oven to 350 degrees.
Use a casserole dish that has a lid.
Butter the casserole dish and fill it with the stuffing.
Put the lid on and bake for 45 minutes.
Take the casserole out of the oven and remove the lid.
Dot the top of the casserole with approximately 2 tablespoons butter.
Return the casserole to the oven without the lid and bake for another 15 minutes.
Serve.


Per Serving: 410 Cal (61% from Fat, 7% from Protein, 32% from Carb); 7 g Protein; 28 g Tot Fat; 11 g Sat Fat; 7 g Mono Fat; 32 g Carb; 4 g Fiber; 61 mg Calcium; 2 mg Iron; 636 mg Sodium; 41 mg Cholesterol

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