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Fennel and Fresh Herb Stuffing with Chestnuts and Apricots
FLOATING KITCHEN17Ingredients
3Hours
190Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. challah bread (loaf, torn into about 2-inch pieces)
- 4 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 4 celery sticks (Dandy, sliced)
- 1 cup fennel (diced, from about 1/2 a fennel bulb)
- 1 cup diced onion (from about 1/2 an onion)
- 2 tsp. salt
- 1 tsp. black pepper
- 20 chestnuts (roasted and shelled, roughly chopped)
- 10 dried apricots (roughly chopped)
- 1/4 cup fresh parsley (roughly chopped)
- 1 Tbsp. fresh sage (roughly chopped)
- 1 Tbsp. fresh rosemary (roughly chopped)
- 1 Tbsp. fresh thyme (roughly chopped)
- 1 cup mashed potatoes
- 1 3/4 cups low sodium vegetable broth (divided)
- 1 egg
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium860mg36% |
| Potassium430mg12% |
| Protein3g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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