Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 |
| Cornbread | 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
- =
- 16-ounces gluten free cornbread cubes
- 1 cup parsley, chopped
- 1/4 pound butter or margarine
- One egg, slightly beaten
- 1 cup celery, chopped
- 1 cup gluten free chicken broth
- 1 cup onion, chopped
- 1 teaspoon thyme, dried
- Salt and pepper to taste
- 1 teaspoon sage, dried
- =
Directions
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes.
Remove cornbread cubes from the oven and cool to room temperature.
Melt butter in pan; saute the celery and onion until soft.
Stir in the thyme, sage, and parsley. Cool.
Stir the cornbread and cooked onion-celery mixture together.
Add egg and mix well.
Add the stock or broth and mix lightly but thoroughly.
Add salt and pepper to taste.
Stuff the cavity of a turkey or bake the stuffing in a casserole dish.
To make lactose-free, use unsalted margarine with no milk products added.