Post by blackcrowheart on Dec 18, 2005 17:36:32 GMT -5
Bread Stuffing
This recipe may be made from any brand of dry Herb Stuffing mIx. The amount
here is for a 5 to 8 pound roasting chicken or capon. For a 12 to 16 pound
bird, double the recipe.
To make it more of an Indigenous recipe use Quail, Pheasant, etc. Cornish
hens can be substituted for Quail. One might want to add a liberal amount of
sage too.
1 pkg. (8 oz.) Herb Stuffing Mix
1 tsp. lemon rind
1 1/2 C. chicken broth, boiling
Combine all ingredients; mix well. Stuff and cook prepared bird(s).
Nutritive values per serving (1 serving = 1/2 cup): cholesterol 17g, protien
3g, fat 1g, calories 87, sodium 412mg.
Food Exchange per serving: 1 Bread Exchange.
This recipe may be made from any brand of dry Herb Stuffing mIx. The amount
here is for a 5 to 8 pound roasting chicken or capon. For a 12 to 16 pound
bird, double the recipe.
To make it more of an Indigenous recipe use Quail, Pheasant, etc. Cornish
hens can be substituted for Quail. One might want to add a liberal amount of
sage too.
1 pkg. (8 oz.) Herb Stuffing Mix
1 tsp. lemon rind
1 1/2 C. chicken broth, boiling
Combine all ingredients; mix well. Stuff and cook prepared bird(s).
Nutritive values per serving (1 serving = 1/2 cup): cholesterol 17g, protien
3g, fat 1g, calories 87, sodium 412mg.
Food Exchange per serving: 1 Bread Exchange.