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1.9 hours
8
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
white bread
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
chicken broth
egg (large)
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
white bread
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 88.4% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.0% of RDA
• Calories: 20.8% of RDA
• Carbs: 17.1% of RDA
• Fat (total lipid): 34.3% of RDA
• Fiber: 15.4% of RDA
• Fructose: 8.5% of RDA
• Protein: 23.8% of RDA
• Sodium: 88.4% of RDA
• Sugar: 24.5% of RDA
• Vitamin A (IU): 37.4% of RDA
• Vitamin B6: 14.7% of RDA
• Vitamin C: 13.3% of RDA
• Iron: 13.7% of RDA
• Magnesium: 9.2% of RDA
• Manganese: 9.5% of RDA
• Niacin: 50.9% of RDA
• Potassium: 7.5% of RDA
• Zinc: 5.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
3/4
cups
~1 1/2 sticks, plus more for the baking dish.
 
1
lb
Good quality, organic if possible. Let it get a bit stale (day old).
 
2 1/2
cups
Can use yellow or red, whichever is desired.
 
1 1/2
cups
chopped.
 
1/2
cups
chopped.
 
2
tbsp
chopped.
 
1
tbsp
 
1
tbsp
chopped.
 
2
tsp
 
1
tsp
 
2 1/2
cups
low-sodium. Divided.
2
whole
 
 
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PREPARATION
1.
PREPARING THE BREAD
2.
Preheat oven to 250°F.
3.
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
4.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes.
5.
Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
6.
PREPARING THE STUFFING
7.
Preheat oven to 350°F. Butter a 13x9x2" baking dish and set aside.
8.
Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined.
9.
Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
NOTES, TIPS, TRICKS, HINTS, ETC:
Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a 22% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 312
Protein 20.1 g
Carbohydrates 35.2 g
Iron 2.47 mg
Fiber 3.24 g
Calcium 110 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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