Try this Yankee Turkey Stuffing Italian Style recipe, or contribute your own.
Suggest a better descriptionPlace rice in a sauce pan with a tight fitting lid. Bring broth and water to a boil, pour over rice, stir and cover. Cook over low heat for 15 minutes or until liquid is absorbed and rice is just tender. Uncover and fluff with a fork. For a 10-12 pound turkey. While rice is cooking, heat the olive oil in a kettle over medium heat. Add garlic and cook until it gives off fragrance, but dont let it brown. Add the onions and cook, stirring often, until they are melted and starting to turn gold. Add the spinach and cook until just done, about 12 minutes for fresh, slightly less for frozen. Remove the kettle from the heat and add the cooked rice, oregano, Parmesan and a little salt and pepper (and the sausage if you are using it). Taste and adjust seasonings, then stir in the eggs. Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari
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Serving Size: 1 Serving (4873g) | ||
Recipe Makes: 1 | ||
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Calories: 11861 | ||
Calories from Fat: 1609 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.8g | 238 % | |
Saturated Fat 57.5g | 287 % | |
Monounsaturated Fat 75.4g | ||
Polyunsanturated Fat 26.5g | ||
Cholesterol 3364.7mg | 1035 % | |
Sodium 5335mg | 184 % | |
Potassium 6212.7mg | 163 % | |
Total Carbohydrate 2168.6g | 638 % | |
Dietary Fiber 86.1g | 345 % | |
Sugars, other 2082.4g | ||
Protein 328.6g | 469 % | |
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: 11861
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