Fruit and Nut Stuffing
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 12 min.
Ready in
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ cups dried Apricot (presoaked and chopped)
- 2 ½ cups water
- 1 large onion (finely chopped)
- 1 cup fresh Mushrooms (chopped)
- 1 ⅔ cups fresh, white breadcrumbs
- 6 Tbsps butter (melted)
- 1 ½ cups Chestnuts (thawed and roughly chopped)
- ½ cup raisins
- ½ bunch fresh parsley (finely chopped)
- salt
- peppers
- fresh thyme (to garnish)
Preparation steps
1.
Preheat oven to 400ºF. Coat a shallow ovenproof casserole dish with butter or nonstick vegetable spray.
2.
In a medium saucepan, combine apricots, water, onion and mushrooms, bring to a boil and simmer for 5 minutes. Drain and set aside.
3.
Place the breadcrumbs in the prepared casserole dish. Pour half of the melted butter over the breadcrumbs and toss with a fork.
4.
Add the remaining butter to a saute pan and cook the chestnuts over high heat, stirring frequently, until lightly browned, 5 to 7 minutes.
5.
Add the apricot mixture, sauteed chestnuts, raisins and parsley to the dish with the breadcrumbs. Mix well. Season to taste with salt and pepper. Garnish with fresh thyme.
6.
Bake for 25 to 30 minutes until crisp and heated through. Serve.
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