Try this Turkey Stuffing recipe, or contribute your own.
Suggest a better descriptionSaute the onions, garlic and celery in margarine until soft. Set aside. Cook 2 packages of Rice A Roni Long Grain and Wild Rice (original) according to package directions. Set aside. Chop 1/2 to 1 cup of English walnuts into small pieces. Chop about 1 cup of fresh parsley - or more , according to taste. Place one large package of Pepperidge Farm Herb Stuffing in large bowl. Add the sauted onions, garlic, and celery. Add Rice and walnuts. Add parsley. Mix well. Add enough dry sherry to moisten . Loosely pack stuffing into turkey cavity. Any extra can be placed in foil and cooked with the turkey. Note: if you like mushrooms, you can saute them with the onions and add to the stuffing. Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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