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Suggest a better descriptionHeat oven to 300 degrees. Spread bread cubes on 2 baking sheets. Toast until dried but not browned 20 min. Transfer to a bowl, let cool. Increase oven temp to 375 degrees. Melt butter in a pan. Add onions and celery, saute until softened. Add parsley and thyme. Pour in broth, bring to a boil. Remove from heat, let cool slightly. ADD eggs to bowl with bread cubes, stir. Pour in broth mixture, stir in apricots and pecans. Season. Spoon into greased baking dish. Cover with foil, bake 30 min. Remove foil, bake 20 min. Let stand 10 min.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1204 | ||
Calories from Fat: 775 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.1g | 115 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 16.8g | ||
Cholesterol 376.8mg | 116 % | |
Sodium 374.9mg | 13 % | |
Potassium 1232.4mg | 32 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 13.2g | ||
Protein 88.3g | 126 % | |
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: 1204
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