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Turkey Stuffing

Prep Time :
20 min
Bake Time :
Makes :
15 servings
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This recipe is:

4 large leeks

2 tbsp (30 mL) canola oil

2 cups (500 mL) hazelnuts

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tbsp (30 mL) lemon pepper

15 slices whole wheat bread



Wash leeks thoroughly and thinly slice. Sauté in canola oil over a medium heat for 10 minutes or until tender but not too browned. Add hazelnuts to the pan and cook another 3 minutes.

Place in a food processor with SPLENDA® Granulated, lemon pepper and bread and process until finely chopped.

Use this mixture to stuff a turkey or 2 chickens. Cook as directed.

  Recipe Tips:

Leeks must be thoroughly washed. The easiest way is to cut the leeks lengthways and run under water.

If lemon pepper is unavailable, substitute 1 teaspoon of cracked black pepper.

Stuffing can be made a few days before it is required.

Any excess stuffing may be made into dumplings to be cooked next to the turkey.

Excess stuffing can also be frozen until required.

Nutrition Information

Amount per Serving

Serving Size: 1/15th of recipe

Total Calories: 146

Calories from Fat: 72

Total Fat: 8 g

Total Carbohydrates: 14 g

Fibre: 3.3 g

Protein: 4 g


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