"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for 12 to 16 lb. Turkey Stuffing, by Irene Fryer, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. onions 2 c. celery (optional) 1 c. I Can't Believe It's Not Butter Lite 4 qts. bread cubes 1-1/2 tsp. salt 1/2 tsp. pepper 2 T. poultry seasoning 2 T. dehydrated parsley 4 eggs or 1 c. egg beaters 2 (14.5 oz.) cans fat free chicken broth
Brown onions and celery in butter. Pour over bread cubes. Add remaining ingredients and mix together. Allow 1 c. stuffing for each lb. of fowl. Stuff bird. Cook according to the instructions on the packaging of the turkey.
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