STUFFING - BREAD LF

      Title: STUFFING - BREAD LF
  Categories: Low-cal, Side dishes
       Yield: 12 Servings
  
     3/4 c  Onion finely chopped
   1 1/2 c  Celery (with leaves) chopped
       1 c  Butter Buds
            (or margarine/butter)
       9 c  Bread cubes - soft
       2 ts Salt
   1 1/2 ts Sage
       1 ts Thyme
     1/2 ts Pepper
  
   (Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or
   turkey. A 1- to 1 1/4 pound Rock Cornish hen requires about 1 cup
   stuffing. Allow 1/4 to 1/3 cup stuffing for each rib pork chop and
   about 1/2 cup per pound of dressed fish. This recipe makes enough for
   a 12-pound turkey.)
   
   Cook and stir onion and celery in Butter Buds (or margarine/butter) in
   10-inch skillet until onion is tender. Stir in about 1/3 of the bread
   cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff
   turkey just before roasting. If desired, bake the stuffing mixture
   separately in a casserole, covered, in a 325 degree F oven for 40 to
   45 minutes or in a 375 degree F oven for 20 to 30 minutes.
   
   Stuffing temperatures should reach at least 165 degrees F. To check,
   insert a meat thermometer through the body cavity into the thickest
   part of the stuffing and let stand for 5 minutes.
   
   Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 cans (8
   ounces each) oysters, drained and chopped, with the remaining
   ingredients.
   
   Makes 9 cups stuffing.
   
   From: Betty Crocker Cookbook (modified for low fat)
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