RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1520
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| Recipe Name: |
Nancy's Turkey Stuffing |
| Source: |
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Submitted by: |
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Last Modified: |
2017-11-22
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups mushrooms sliced
1 to taste salt and pepper
2 Tablespoons oil, olive
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Directions:
Dice onions and celery. Slice muchrooms.
Heat saute pan on medium. Saute onions and celery in 1/2 the oil until soft. Remove from pan into a large mixing bowl. Raise temperature of skillet to medium high. Add remaining oil and saute mushrooms until soft and most of the liquid has gone.
Add mushrooms to onions and celery. Add stuffing mix and sage to vegetable mixture. Add the egg.
Meanwhile heat the stock in the saute pan. When it is simmering, pour into stuffing bowl until mixture is slightly wet. Add extra water if stock is not enough liquid.
Pour into prepared baking dish and bake for 45 minutes to an hour or until internal temperature is 155.
If used as stuffing, clean cavity of bird and stuff. If more space is needed use the neck cavity. |
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| Nutrition per Serving: |
| Calories: |
356 |
Total Carbs: |
62.0 |
Net Carbs: |
55.8 |
| Cholesterol: |
70.3 |
Fat: |
12.0 |
Protein: |
9.17 |
| Fiber: |
6.27 |
Sodium: |
1296.95 |
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