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Friendly URLs: /herb-stuffing
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
egg (large)
pescatarian
(?)
Not pescatarian 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.
 
MACROS
Carbohydrate
35.2
g
Calories
312
 
Fiber
3.24
g
Iron
2.47
mg
Protein
20.1
g
Sodium
1194
mg
Sugars
6.13
g
Fat (total lipid)
15.7
g
 
INGREDIENTS
Amount
Measure
Adjust
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
+
-
 
 
Save Recipe
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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.
 
COMPLETE 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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