Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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 cup Chopped onion
- 2 cup Celery, coarsely chopped
- 6 tbsp Margarine
- 4 Matzoh crackers
- 2 cup Chestnuts, cooked, chopped
- 2 cup Mushrooms, thinly sliced
- 2 tsp Thyme fresh
- 2 tsp Rosemary, fresh
- 2 tsp Sage, fresh
- 1/2 cup Parsley, chopped
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Eggs, well beaten
- =
Directions
Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes.
Scrape into bowl.
Soak matzohs in water to cover 3-5 minutes.
Drain; squeeze dry.
Add to bowl.
Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
Stuff 12-14 pound turkey; roast as you ordinarily would.
Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350°F) for 45 minutes