Try this Hazelnut Stuffing recipe, or contribute your own.
Suggest a better descriptionI formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa In large skillet, heat butter over medium heat. Add celery, mushrooms, onion, garlic, thyme and sage; cook, stirring frequently, until celery is tender. Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1 1/2 quart casserole. Bake in preheated 350 degree oven for 30 minutes or until heated through and top is lightly browned. Recipe by: Bailiwick Inn Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 87 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 75.6mg | 3 % | |
Potassium 50.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
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: 94
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