Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
618
Calories
61g
Protein
30g
Fat
20g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery Stalks | 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 |
| Focaccia | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Chestnut | 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
- 1 box (16 oz.) focaccia stuffing
- 4 Tbs. (1/2 stick) unsalted butter
- 2 yellow onions, diced
- 4 celery stalks, diced
- 1 large fennel bulb, trimmed and diced
- 1/2 cup white wine
- 2 cups prepared French chestnuts, roughly
- chopped
- Salt and freshly ground pepper, to taste
- 1 1/4 lb. mild Italian sausage, casings removed
- 6 Tbs. chopped fresh flat-leaf parsley
- 3 to 3 1/4 cups chicken stock, warmed, plus
- more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes