Directions:
- The buns should be quite dry. Leave them out overnight or dry them in a very slow oven at about 250 degrees. Crumble the buns into a large bowl, there should be about twelve cups. Melt the butter in a large skillet and add the onions and the celery. Saute slowly until tender, about fifteen minutes. Add to the crumbled buns, along with the salt, pepper and sage. Add the bouillon cubes to the boiling water and stir until dissolved. Beat the eggs lightly in a small bowl and stir into the dressing. Add enough of the chicken broth to make a moist mixture. Stuff the turkey cavity lightly with the dressing. Spoon any extra dressing into a buttered casserole. Spoon a little extra chicken broth over the top and bake uncovered or covered with the turkey during the last half hour of roasting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.73 Kcal (732 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 164.2mg | 55% | |
| Sodium | 2894.58mg | 121% | |
| Potassium | 747.98mg | 16% | |
| Total Carbs | 22.75g | 8% | |
| Sugars | 10.38g | 42% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 17.1mg | 28% | |
| Iron | 1.8mg | 10% | |
| Calcium | 207.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 28.66 Kcal (120 kJ) | ||
| Calories from fat | 7.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 8% | |
|---|---|---|---|
| Cholesterol | 26.94mg | 55% | |
| Sodium | 474.85mg | 121% | |
| Potassium | 122.71mg | 16% | |
| Total Carbs | 3.73g | 8% | |
| Sugars | 1.7g | 42% | |
| Dietary Fiber | 1.26g | 31% | |
| Protein | 1.63g | 20% | |
| Vitamin C | 2.8mg | 28% | |
| Iron | 0.3mg | 10% | |
| Calcium | 34mg | 21% | |
* 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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