Photo: Matheus Cenali
Apple, Sausage, Bacon, and Mushroom Stuffing
18 ingredients
15 min + 1 hr 15 min
12 servings
openrecipes
"This old-fashioned holiday stuffing has it all! I have perfected it over my 21 years of marriage, and it can't be beat!"
Estimated Nutrition (whole recipe, rough)
1481
Calories
105g
Protein
55g
Fat
137g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushrooms | 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 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
| Soup | 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
- 1/2 pound ground beef
- 1/2 pound pork sausage
- 1/2 pound bacon
- 1 large onion, diced
- 3 stalks celery, sliced
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 apples, cored and diced
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/4 cup butter, melted
- 1 cup chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3/4 cup applesauce
- 1/2 teaspoon salt to taste
- 1 teaspoon ground black pepper
- 1 pound dry bread cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes