Angela's Recipe
Saute onion and celery in oil until soft but not brown. Add mushrooms and saute until they begin to reduce in size, 5 minutes or so. Add butter and cook only until butter is melted.
Pour stuffing mix in a large bowl. Add sauteed vegetables to stuffing mix and toss. Add dried cherries if desired, poultry seasoning and black pepper to taste. In a separate bowl, combine enough chicken broth with the beaten eggs to equal 3 cups of liquid. This liquid will replace water on package directions of stuffing mix. Add liquid to stuffing mixture a little at a time until the stuffing is at the consistency you like your stuffing to be when it is cooked. The consistency does not change much in the cooking process. Thoroughly chill stuffing mixture before placing it in the turkey. Loosely stuff turkey with cold stuffing mixture and roast turkey immediately. Remove stuffing from turkey immediately after roasting.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 50 | ||
Calories from Fat: 28 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 33.3mg | 10 % | |
Sodium 260.9mg | 9 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3g | ||
Protein 3g | 4 % | |
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: 50
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