Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
751
Calories
40g
Protein
37g
Fat
66g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| 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 |
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 butter or margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup chopped fresh parsley
- 6 cups cooked white or brown rice (cooked in turkey or chicken broth)
- 1 cup chopped pecans
- 2 teaspoons ground thyme
- 1 teaspoon ground or rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- =
Directions
1
Melt butter in large pan. Add onion, celery and parsley; cook over low heat until tender, stirring constantly. Add rice, pecans, thyme, sage, salt, pepper, cloves and nutmeg. Toss lightly. Use to stuff a 12- to 15-pound turkey. Note: Stuffing may be baked separately in covered baking dish at 325 degrees 30 to 40 minutes.
Recipe sourced from
fandom