Stuffing For Chicken Or Turkey

Name: Stuffing For Chicken Or Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 1 Tbsp. butter or oleo; 3 celery stems; 1 chopped small onion; 1 1/2 lb. pork hamburg; 4 slices white bread; milk; 8 graham crackers, crushed; 1 egg; salt and pepper to taste

Eats Now Editorial Team · 820 kcal · Meat & Poultry

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Stuffing For Chicken Or Turkey – a delicious recipe with water, butter, celery stems, onion, pork hamburg, white bread. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

water
1 Tbsp. butter or oleo
3 celery stems
1 chopped small onion
1 1/2 lb. pork hamburg
4 slices white bread
milk
8 graham crackers, crushed
1 egg
salt and pepper to taste

1
Simmer in a little water and butter or oleo the celery and onion until soft.
2
Add hamburg and simmer until redness is gone. Do not cook the rest.
3
Soak bread in milk.
4
Squeeze out excess. Break into pieces.
5
Add to meat plus graham crackers, egg and salt and pepper to taste.
6
Mix thoroughly and stuff into chicken or turkey.
7
Bake.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: water, 1 Tbsp. butter or oleo, 3 celery stems, 1 chopped small onion, and more.

Yes, Stuffing For Chicken Or Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
820 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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