Try this Sherried Chestnut Stuffing recipe, or contribute your own.
Suggest a better descriptionIf fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes. Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used. Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons butter in skillet. Add onion, celery and parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts. Makes enough for 10-pound turkey
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 90 | ||
Calories from Fat: 86 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 11.4mg | 0 % | |
Potassium 53mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 0.6g | 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: 90
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