Easy to make, very filling, great way to use up leftovers. Also great using roasted chicken from the grocery store deli, & egg noodles instead of stuffing.
• Preheat oven to 350
• Place stuffing in greased muffin (or regular) pan. Heat for 10-15 minutes
• Heat olive oil in pot over medium heat
• Add carrots, onions, & celery to pot as you chop. Season with salt & pepper
• Add bay leaf & chicken stock. Bring to a boil
• Add chicken/turkey & simmer until raw vegetables are tender, about 10 minutes
• Place stuffing balls in bowls, ladle soup around stuffing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (813g) | ||
Recipe Makes: 8 | ||
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Calories: 673 | ||
Calories from Fat: 264 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 105.1mg | 32 % | |
Sodium 1710.1mg | 59 % | |
Potassium 986.1mg | 26 % | |
Total Carbohydrate 59.7g | 18 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 52.8g | ||
Protein 40g | 57 % | |
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: 673
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