Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
823
Calories
58g
Protein
16g
Fat
107g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 unseasoned dry bread cubes
- 1 egg (or egg substitute)
- ½ cup chopped onion
- ½ cup low sodium chicken broth
- ½ cup chopped fresh parsley
- 1 roasting chicken (3 – 4 lbs) (optional)
- 1 tbsp rubbed dried sage
Directions
1
In a large bowl, combine bread cubes, onion, parsley, sage and the egg.
2
Add enough broth until stuffing is moistened and holds together.
3
Stuff loosely into chicken.
4
Fasten with skewers to close.
5
Place breast side up on a shallow rack in a roasting pan.
6
Bake,uncovered, at 375°F for 1¾ to 2¼ hours or until juices run clear.
7
Baste several times with pan juices.
Recipe sourced from
fandom