Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 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
- ½ cup butter
- 3 large onions, chopped
- 1 cup chopped celery
- ½ pound mushrooms, thinly sliced
- 2 eggs, beaten
- ¼ cup chopped parsley leaves
- 2 tsp poultry seasoning
- ½ cup melted butter
- salt and pepper to taste
- 2 pkg. herb seasoned stuffing mix (8 oz each)
- 2 cans chicken broth (10½ oz each)
Directions
Sauté onions and celery in butter until onions are soft.
Add mushrooms and saute until mushrooms are tender.
Place mixture in a large bowl and stir in the next 7 ingredients.
Stir in only enough chicken broth to hold stuffing together.
This can be used to stuff the turkey or it can be baked separately.
To bake separately: place stuffing mixture in a 12 inch round baking pan, sprinkle with ⅓ cup chicken broth and heat for 30 minutes at 350°F.