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Vegetable Stuffing Recipe
|French bread loaf||1⁄2 (12 Slices)|
|Chicken broth/Turkey broth||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Whipped margarine||1 Tablespoon|
|Swiss chard||1 Bunch (100 gm), chopped|
|Celery stalks||1 , chopped|
|Ground veal/Ground beef||1 Pound|
|Chopped basil/Pesto sauce||3 Tablespoon|
|Grated romano cheese||3⁄4 Cup (12 tbs)|
|Chopped parsley||3⁄4 Cup (12 tbs)|
Calories 141 Calories from Fat 49
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 2.7 g13.5%
Trans Fat 0.1 g
Cholesterol 72.7 mg
Sodium 570.2 mg23.8%
Total Carbohydrates 9 g3%
Dietary Fiber 1 g4%
Sugars 0.9 g
Protein 12 g24.5%
Vitamin A 19.1% Vitamin C 11.1%
Calcium 10.1% Iron 7.9%
*Based on a 2000 Calorie diet
Beat eggs and broth and pour over bread.
Saute onion in margarine until limp; add chard and celery and saute until glazed.
Remove to a bowl.
Brown meat, season with salt, basil, sage, and rosemary and mix with vegetables.
Add bread, 1/2 cup of the cheese, and parsley.
Spoon into a shallowcasserole or baking dish and sprinkle with remaining cheese.
Bake at 375Â° for 30 to 40 minutes or until slightly browned.
Contains about 150 calories per serving.