Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lbs Loaf wheat bread, cubed
- 1/3 cup Almonds, slivered
- 1 cup Onions, diced
- 3 tbsp Olive oil
- 1 cup Apple, diced
- 1/3 cup Raisins
- 2 tbsp Parsley
- 1 1/2 tsp Thyme
- 1 1/2 tsp Sage
- 4 cup Vegetable stock
- Salt & pepper, to taste
- =
Directions
Preheat oven to 350°F.
Place bread cubes on a baking sheet & toast in the oven for 15 minutes, stirring occaasionally during that time.
in a small skillet, toast the almonds over very low heat until lightly browned & aromatic, about 5 minutes.
in a stock pot, heat oil.
Saute the onion & celery until the onion is soft & translucent.
Add the apple & the raisins & saute for another 2 minutes.
Remove from heat & stir in the bread cubes & almonds.
Mix in the remaining ingredients.
Transfer the stuffing mixture to a large casserole dish & bake until browned on top, about 45 minutes.