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Suggest a better description1. Preheat oven to 300 degrees. 2. Rinse morels, then place in a small bowl covered with two cups hot water and let sit for 20 minutes. 3. Drain morels, straining and reserving soaking liquid; chop and set aside. 4. Break bread into large pieces, place on a cookie sheet and dry in oven for 15 minutes; set aside. 5. Melt butter in a large skillet over medium low heat. Add onions and celery and cook stirring occasionally until soft. 6. Add morels, fresh mushrooms, 1 cup reserved liquid and stock and cook until mixture is almost dry, about 30 minutes; set aside. 7. Raise oven heat to 350 degrees. 8. Combine bread, eggs, parsley, tarragon, sage and celery leaves in a large bowl and mix well. 9. Stir in cooked mushroom mixture and season with salt, pepper and nutmeg. 10. Transfer to a greased 9 X 12 baking dish and bake uncovered until top browns about 35 minutes. Recipe by: Saveur Magazine - November 1997 Posted to recipelu-digest Volume 01 Number 168 by RecipeLu
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Serving Size: 1 Serving (1358g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2233 | ||
Calories from Fat: 1604 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.2g | 238 % | |
Saturated Fat 84.7g | 423 % | |
Monounsaturated Fat 58g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 3445.3mg | 1060 % | |
Sodium 3231.6mg | 111 % | |
Potassium 2041.2mg | 54 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 39.8g | ||
Protein 119.5g | 171 % | |
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: 2233
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