Celery and Onion Stuffing
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
60 mins
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Total time
80 mins
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Ingredients
1 package Kinnikinnick Traditional Stuffing Mix (185 g)
⅓ cup butter (78 g)
¾ cup red onion - diced (75 g)
¾ cup celery - chopped (75 g)
1 cup water (240 g)
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Directions
Cooking on Stove Top
- In a medium pot sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).
- Add water and place lid on pot.
- Reduce heat and simmer for 2 minutes.
- Add 1 package Kinnikinnick Traditional Stuffing Mix. Mix with a fork until combined.
- Remove from heat and cover with lid for 5 minutes.
- Fluff with a fork prior to serving.
Cooking in Turkey (3.5 kg/7.7 pound bird)
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Using a skillet, sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).
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Place Kinnikinnick Traditional Stuffing Mix in a large bowl. Add onion mixture and combine. Moisten with 1 cup water. Set aside.
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Pat Turkey dry inside and out.
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Stuff both cavities with Celery and Onion Stuffing.
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Skewer cavities closed, tie legs together and tuck wings under back.
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Place in roasting pan breast side up.
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Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).
Cooking in Roaster
- Preheat oven to 350°F (176°C).
- Using a skillet, sauté onions and celery in butter until onions are translucent (approx. 5 - 7 minutes).
- Place Kinnikinnick Traditional Stuffing Mix in a large bowl. Add onion mixture and combine.
- Place in a casserole dish or small roaster.
- Pour 1 cup water over mixture to moisten.
- Bake covered for 40 - 45 minutes in preheated oven.
- For a crispier finish uncover for the last 5 minutes.
Tips & Variations
- Stuffing can be prepared and stored in the refrigerator up to 24 hours ahead. Hold back water until just prior to stuffing the bird or baking in a casserole dish.
- Add your favourite vegetables, dried fruit or herbs for your own creation.
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