Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 Tbsp butter
- ¾ Cup chopped onion
- ¾ Cup chopped celery
- ½ Cup chopped red bell pepper
- ¼ Cup chopped pecans or walnuts, toasted
- 2 Tbsp chopped parsley leaves
- 6 oz prepared stuffing mix
- 2 firm ripe avocados, seeded, peeled and cubed
- =
Directions
In skillet melt butter over medium heat.
Add onion, celery, bell pepper and parsley; sauté for 4 minutes stirring occasionally.
Stir in pecans, stuffing mix, water (according to package directions) and avocado.
Grease a 1-quart casserole and spoon in stuffing.
Bake in preheated 350ƒF oven for 20 to 25 minutes until top is lightly browned and stuffing is heated through.
Cook¹s Note: It is recommended that stuffing be prepared in a casserole dish rather than stuffed into a turkey to assure food safety.