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Suggest a better descriptionBreak bread in small pieces. Chop onions and celery and saute with salt and pepper until soft. Spread on top of bread. Sprinkle sage and pepper on top. Heat chicken broth and spoon it over this. Lightly stir this so all will be moistened--not too wet. Cover. Let stand about 4 hours. Adjust seasoning. Add eggs with fork just before you bake it. Do not stir it anymore than you have to. Bake at 450? until brown. Cut in squares to serve. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Estil Monk Posted to MC-Recipe Digest V1 #651 by Bill Spalding
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 608 | ||
Calories from Fat: 498 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 32g | 160 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 518mg | 159 % | |
Sodium 464.1mg | 16 % | |
Potassium 394.4mg | 10 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 13.7g | ||
Protein 14.2g | 20 % | |
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. |
Calories per serving: 608
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