PAM® Original No-Stick Cooking Spray
1 cup Blue Bonnet®-stick, divided (1 cup = 2 sticks)
1 medium onion, chopped (1 med = 1/2 cup)
1-1/2 cups sliced celery
1 cup walnut pieces
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
1/2 cup Gulden's® Spicy Brown Mustard
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts dry bread cubes
1 can (14 oz each) chicken broth
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||1 g||5%|
|Vitamin C||2 mg||3%|
|Vitamin A||346 iu||7%|
Preheat oven to 375°F. Spray 4-quart casserole dish with cooking spray. Melt 1/4 cup Blue Bonnet in large saucepan over medium-high heat. Stir in onions and celery; cook until crisp-tender, stirring frequently. Add remaining 3/4 cup Blue Bonnet; cook until melted, stirring frequently. Stir in walnuts, water chestnuts, mustard, parsley, poultry seasoning, salt and pepper; remove from skillet to extra-large bowl.
Add bread cubes and broth; toss lightly. Spoon into prepared casserole dish.
Bake covered 1 hour, or until stuffing is heated through. Uncover for the last 10 minutes of the baking time to lightly brown the top.
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