Classic bread stuffing
1/2 cup butter or margarine (1 stick)
5 celery stalks, finely chopped
1 medium onion, finely chopped
2 loaves (16 ounces each) sliced firm white bread; cut into 3/4-inch cubes
1 can (14 1/2 ounces) chicken broth
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
In 5-quart Dutch oven, melt butter over medium heat. Add celery and onion, and cook, stirring occasionally, about 15 minutes, until tender.
Remove Dutch oven from heat. Add bread cubes, broth, parsley, thyme, salt, pepper and sage; toss to combine well. Use to stuff 12- to 16-pound turkey, or serve in baking dish alongside poultry or ham: Spoon stuffing into greased 13-by-9-inch baking dish; cover with foil and bake in preheated 325 F oven about 45 minutes until heated through. Makes about 10 cups stuffing.
Each 1/2 cup: About 170 calories, 4g protein, 24g carbohydrate, 6g total fat (3g saturated), 1g fiber, 13mg cholesterol, 475mg sodium.
Remember that the stuffing is only being heated through while inside the bird and does not actually cook. Therefore, it is important that the ingredients are thoroughly cooked before being combined.
To save time, cut up the raw stuffing ingredients the night before, then cover and refrigerate. Stuff the bird just before roasting — never in advance — and roast immediately. Lightly stuff the body and neck cavities. Do not pack; the stuffing needs room to expand during cooking. (Bake the extra stuffing in a covered, buttered baking dish 30 minutes or until heated through.)
After cooking, the stuffing temperature should have reached 160 F to be safe. If the poultry has reached the correct temperature but the stuffing hasn't, transfer the stuffing to a buttered baking dish and continue baking until 160 F is reached. Leftover stuffing should be promptly removed from the bird to avoid potential bacterial growth.
Soy-honey pork with sweet potatoes
Honey-soy glaze unites sweet potatoes and pork tenderloin for a very tasty meal. Let the hot oven do the work for you and enjoy your hassle-free dinner in only 40 minutes.
1/4 cup lower-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated peeled fresh ginger
2 cloves garlic, crushed with press
1 whole (1 1/4-pound) pork tenderloin
1 1/2 pounds sweet potatoes
1 tablespoon vegetable oil
2 green onions
Heat oven to 475 F. In small bowl, whisk soy sauce, hoisin, honey, vinegar, ginger and half of garlic until well-blended. Pour into gallon-size resealable plastic bag. Add pork; seal bag and turn until pork is well-coated. Set aside.
While pork marinates, peel sweet potatoes. Cut each into 1/2-inch-thick rounds. In large bowl, combine oil and remaining garlic. Add sweet potatoes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Toss until well coated.
Transfer pork from marinade to center of 18-by-12-inch jelly-roll pan, shaking any excess marinade off into bag. Tuck tapered ends under pork to ensure even cooking. Arrange sweet potato rounds in single layer on pan around pork. Roast 10 minutes.
Meanwhile, transfer marinade to 2-quart saucepan. Heat to boiling on medium-high. Boil 3 minutes or until thickened and syrupy. Transfer half of marinade to small serving bowl; set aside.
Turn sweet potatoes and pork over. Brush remaining marinade on pork. Roast 10 to 15 minutes longer or until temperature on meat thermometer, inserted into thickest part of pork, registers 155 F and sweet potatoes are browned. Cover pork loosely with foil and let stand 5 minutes.
Cut green onions crosswise into 3-inch-long pieces. Then, cut each piece lengthwise into very thin slices. Cut pork into 1/2-inch-thick slices.
Transfer pork and sweet potatoes to large platter. Garnish with green onions and serve with reserved marinade. Serves four.
Each serving: About 430 calories, 9g total fat (2g saturated), 44g protein, 45g carbohydrate, 103mg cholesterol, 875mg sodium, 4g dietary fiber.
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