Stuff the bird with as much as you can, add the remaining with some chicken stock and bake in the oven covered for 45 minutes
Crumble cornbread, rye bread. Add to pepridge farms mix.
Dice veggies and sautee in butter until cooked through and soft.
Once cool enough to handle, mix int dry ingredients
Add eggs and then enough milk to make moist.
Stuff bird and cook as needed.
Put remaining stuffing in pyrex with 1 cup of chicken stock. Baked covered at 350 for 40 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 106 | ||
Calories from Fat: 59 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 17mg | 5 % | |
Sodium 135.6mg | 5 % | |
Potassium 199.1mg | 5 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.1g | ||
Protein 3.4g | 5 % | |
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: 106
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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