This is a great recipe that is sure to please anyone gathered at the holiday table.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 300 | 0mg | 4g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.6 | Water saved (gallons) [animal consumption only] |
 |
8.8 | Manure (pounds) not deposited into the environment |
 |
10.0 | Grains / feed (pounds) not consumed by animals |
 |
21.6 | Methane (gallons) not created by animals |
 |
264.4 | CO2 (pounds) not released into the atmosphere |
 |
.1 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
Ingredients
- 4 C bread (cubes)
- 1 C yellow onions (chopped)
- 3 celery stalks (chopped)
- 1/3 C buttery spread
- 1 Tbsp parsley (fresh) (chopped)
- 1 Tbsp sage (dried)
- 1 Tbsp thyme (dried)
- 3 Tbsp pecans (chopped)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 C vegetable broth
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium pan, saute the onion and celery in the buttery spread until softened.
- In a large bowl, combine all of the ingredients.
- Press the stuffing mixture into a 2-quart casserole dish (greased); cover and bake at 350 degrees for 30 to 40 minutes; uncover and bake an additional 5 to 10 minutes.
Recipe Notes
You can also add sliced mushrooms, bell peppers, garlic, meatless sausage or other ingredients to the onion and celery, if desired.
Cover and store in the refrigerator for up to one week; freeze for up to six months.
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