Melt butter in skillet and add onions and mushrooms. Cook, stirring occasionally, until onions are soft and all liquid from mushrooms has evaporated, about 15 minutes. Scrape into work bowl and set aside. Combine water and salt and bring to boil over high heat. Pour in cornmeal in slow, steady stream, stirring constantly. Cook 1 minute, then reduce heat to low. Cook, stirring constantly, another 15 minutes. Scrape cornmeal mush over mushroom mixture. Add pepper, coriander, and thyme and mix well. Makes 2 1/2 cups stuffing, enough for 1 capon or very large chicken. The Record, Northern New Jersey, August 25, 1991 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda Place
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1497g)|
|Recipe Makes: 1|
|Calories from Fat: 1267 (70%)|
|Amt Per Serving||% DV|
|Total Fat 140.8g||188 %|
|Saturated Fat 87.9g||439 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 366.4mg||113 %|
|Sodium 91.2mg||3 %|
|Potassium 4384.1mg||115 %|
|Total Carbohydrate 112.5g||33 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 101.1g|
|Protein 31.2g||45 %|
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: 1811
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!