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Thanksgiving Cornbread Stuffing Recipe with Sherried Mushroom Sauté {Gluten-Free}
COOKING ON THE WEEKENDS12Ingredients
40Minutes
260Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1/2 cornbread (recipe Skillet Jalapeño-Bacon, or any cornbread—see note below)
- olive oil (for the pan)
- 2 cups brown onion (medium dice)
- 1 1/2 cups chopped celery (finely)
- 2 cups crimini mushrooms (roughly chopped)
- 1 1/2 Tbsp. chopped fresh sage (finely)
- 1 1/2 Tbsp. fresh rosemary (finely chopped)
- 1/2 cup dry sherry
- 1 1/4 cups toasted pecans (roughly chopped)
- 1 cup turkey (chicken or vegetable stock)
- ground black pepper
- sea salt
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium430mg18% |
| Potassium310mg9% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C6% |
| 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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