Try this Pennsylvania Dutch Bread Stuffing recipe, or contribute your own.
Suggest a better descriptionAdd beaten egg and milk to bread crumbs. Sauté the onion and celery in the melted butter until brown. Add saffron to onion and celery mix, then add to the bread also the minced parsley. Mix well. Stuff fowl (enough for 5 pound fowl) or put into greased casserole and bake for 1 hour at 350 degrees.
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Serving Size: 1 Recipe (744g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1149 | ||
Calories from Fat: 211 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 210.1mg | 65 % | |
Sodium 2459.6mg | 85 % | |
Potassium 959.7mg | 25 % | |
Total Carbohydrate 192.3g | 57 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 182g | ||
Protein 40.4g | 58 % | |
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: 1149
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