Baby's First Stuffing

For experienced self feeders, 9 months and up.

from Parents Magazine

Baby's First Stuffing
Servings: 8 Yield: 8 3/4 cup servings or 24 1/4-cup servings Prep 15 mins Bake 325°F 35 mins

Ingredients

  • 1 tablespoon butter
  • 1 small onion, finely chopped (1/3 cup)
  • 2 ribs celery, finely chopped (3/4 cup)
  • 2 large carrots, peeled and grated
  • 1/2 teaspoon minced fresh garlic (1 to 2 cloves)
  • 8 cups cubed plain croutons (8 to 9 ounces)
  • 1 tablespoon fresh finely chopped parsley
  • 1 14 ounce can vegetable broth

Make It

1. Preheat oven to 325 degrees F. Melt 1 teaspoon of the butter in a large skillet over medium-high heat. Add the onion and celery. Cook for 5 to 6 minutes or until onion and celery are tender, stirring occasionally. Add carrots and garlic. Cook 1 minute more. Transfer mixture to a large bowl.

2. Gently crush any croutons that are larger than 1/2 inch. Add croutons and parsley to vegetable mixture. Drizzle 1/2 of the vegetable broth over bread mixture. Toss to mix. Add remaining vegetable broth and toss again.

3. Transfer to a 2-quart greased baking dish. Cut remaining butter into bits and dot over stuffing. Cover and bake for 30 minutes. Uncover and bake for 5 to 10 minutes more or until heated through. Makes 8, 3/4-cup servings or 24, 1/4-cup servings.

Nutrition Facts per 1/4 cup serving:

4. 47 cal; 1g protein; 1g fat; 8g carb; 11mg calcium; 1g fiber.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 142, Fat, total (g): 3, chol. (mg): 4, sat. fat (g): 1, carb. (g): 24, Monounsaturated fat (g): 1, fiber (g): 2, sugar (g): 2, pro. (g): 4, vit. A (IU): 2478, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 44, sodium (mg): 345, Potassium (mg): 118, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
close