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Suggest a better descriptionDirections: Cube the bread and place on a cookie sheet. Bake at 400 degrees, stirring often, until golden brown. Transfer to a large bowl. In a large saute pan, heat the butter and oil until hot. Add the onion and reduce heat to low. Allow the onions to cook until golden and caramelized, about 20 minutes. Add the mushrooms and celery and cook briefly. Add the wine and lemon juice. Remove from heat. Add the mushroom mixture to the cubed bread and stir in the tarragon, parsley, chicken stock and eggs. Salt and pepper to taste. Spray a large casserole dish with non-stick cooking spray. Place stuffing into dish and cover with foil. Bake at 325 degrees for 30 minutes. Remove the foil and bake an additional 30 minutes or until golden.
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Serving Size: 1 Serving (1809g) | ||
Recipe Makes: 1 servings | ||
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Calories: 791 | ||
Calories from Fat: 608 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 27.5g | 138 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 478.1mg | 147 % | |
Sodium 1228.3mg | 42 % | |
Potassium 847.3mg | 22 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 19.5g | ||
Protein 24.7g | 35 % | |
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: 791
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