Directions:
- Yield: Enough Stuffing for 1 Turkey
- Dry cut bread cubes overnight or toast in a low temp oven until crisp.
- Melt 1/2 the butter in a medium skillet.
- Add onions and celery, cooking until onions are translucent about 5 minutes.
- Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
- Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently.
- Fold in Oysters.
- Season with salt and pepper.
- This stuffing can be made up to 2 days in advance (but do not stuff into poultry until just before cooking).
- If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter.
- Take a piece of wax paper and lightly oil both sides and place of top of stuffing. Bake in a 350°F oven until crisp on top and stuffing temperature reaches 160°F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.67 Kcal (405 kJ) | ||
| Calories from fat | 12.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Cholesterol | 22.27mg | 7% | |
| Sodium | 180.64mg | 8% | |
| Potassium | 134.61mg | 3% | |
| Total Carbs | 15.58g | 5% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 223.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 104.67 Kcal (438 kJ) | ||
| Calories from fat | 13.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 24.11mg | 7% | |
| Sodium | 195.59mg | 8% | |
| Potassium | 145.76mg | 3% | |
| Total Carbs | 16.87g | 5% | |
| Sugars | 3.32g | 12% | |
| Dietary Fiber | 3.23g | 12% | |
| Protein | 5.8g | 11% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 241.9mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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