BROTH FOR MOISTENING STUFFING:
In saucepan, bring to boil turkey neck; 1 carrot, halved; 1 small onion, halved; a handful of parsley; and enough water to cover by 1 inch. Reduce heat, cover and simmer 2 hours, adding water as needed.
Cut bread into three horizontal slices. Butter one cut side of each slice and place under broiler until well toasted; cool and cube.
Preheat over to 375F.
In large bowl, thoroughly mix all ingredients, moistening with broth. Turn into buttered baking dish. Cover with aluminum foil and bake 1 1/2 hours, uncovering during last 15 minutes of baking. Serve with Pinot Noir.
Per Serving (excluding unknown items): 116 Calories; 9g Fat (77.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Vegetable; 2 Fat.
Makes about 6-8 cups, enough to stuff a 12-14 pound turkey If you want to stuff the turkey instead of baking the stuffing, precook the chopped vegetables, heart and liver in a little of the melted butter before mixing with the remaining ingredients.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 118 (76%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 34.4mg||11 %|
|Sodium 118mg||4 %|
|Potassium 288.7mg||8 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.6g|
|Protein 1.8g||3 %|
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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: 155
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