Preheat oven to 350.
In a skillet, cook and stir celery, onion, mushrooms, and garlic for about 3 minutes. Stir in one can (14.5 oz) of chicken stock and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
Heat remaining chicken broth until hot and pour over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 90 | ||
Calories from Fat: 20 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 2mg | 1 % | |
Sodium 1268.9mg | 44 % | |
Potassium 809.1mg | 21 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.3g | ||
Protein 11.2g | 16 % | |
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: 90
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