Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
635
Calories
38g
Protein
17g
Fat
84g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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
- =
- 1/2 cup slivered almonds
- 3 tablespoons butter or margarine
- 1 medium tart red apple, cored and diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon thyme
- 1/4 teaspoon ground white pepper
- 3 cups cooked brown rice (cooked in chicken broth)
- =
Directions
1
Cook almonds in butter in large skillet over medium-high heat until golden brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp. Stir in rice; cook until thoroughly heated.
2
Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes.
Recipe sourced from
fandom