Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
480
Calories
34g
Protein
29g
Fat
21g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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 |
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
- 4 Tbs. (1⁄2 stick) unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 fennel bulb, trimmed and diced
- 2 Tbs. minced mixed fresh herbs, such as
- rosemary, sage and thyme
- 1⁄3 cup minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 box focaccia stuffing
- 3 to 3 1⁄2 cups chicken stock, warmed, plus
- more if needed
- 2 boneless turkey breast halves, each about
- 4 lb., butterflied by your butcher and pounded
- to 1⁄2-inch thickness
- 2 Tbs. olive oil
- 1 jar turkey gravy base, prepared according to
- package instructions, for serving
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