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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat and spray with veggy oil a heavy large frypan. | 2. scramble fry pork, onions, celery and garlic until onions are transparent. | 3. Set aside, do not drain. | 4. In a very large bowl, place bread crumbs, parsley and chives, if using. | 5. Mix well. | 6. Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.) | 7. Mix well. | 8. Add pork and onion mixture with juice from pan. | 9. Mix well. | 10. Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish. | 11. Refrigerate until ready to stuff turkey. | 12. Pack cavities firmly but not tight. | 13. Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1	lb	ground lean	1705.536	0.0	63.0958	159.0775
spanish onion	1		chopped	-	-	-	-
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
garlic	1	clove	smashed	4.47	0.9918	0.1908	0.015
vegetable oil cooking spray				-	-	-	-
french bread	10 -12	cups	cubed cubed rolled crushed	-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
chive	1/4	cup		3.6	0.522	0.3924	0.0876
water chestnut	2	cans	sliced undrained	-	-	-	-
granny smith apple	1		peeled cored chopped	119.48	28.0366	0.9064	0.3914
salt pepper				-	-	-	-
poultry seasoning				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.