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Suggest a better descriptionMelt butter in iron skillet; saute celery and onion until soft, but not brown. Crumble breads and put in large pan. Add salt, pepper, sage and poultry seasoning. Add onion, celery and butter. Mix well. Add eggs and enough broth from turkey or chicken to make consistency of corn bread batter. Add chopped eggs. Pour in greased pan and cook at 425 about 45 minutes. MRS FERRILL MARTIN (BETTY) HOLLY GROVE, AR From the book
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 141 | ||
Calories from Fat: 111 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 214.3mg | 66 % | |
Sodium 122.1mg | 4 % | |
Potassium 99mg | 3 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.5g | ||
Protein 6.1g | 9 % | |
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: 141
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