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Challah and Leek Turkey Stuffing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)176.0292
Energy (kCal)2574.1272
Carbohydrates (g)77.6027
Total fats (g)172.8838
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. cube or tear bread into large heatproof bowl. | 2. brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl. | 3. brown onion gently in the same skillet, then place in bowl. | 4. Place leeks in bowl. | 5. Place celery in bowl. | 6. Place carrots in bowl. | 7. mix all ingredients with a large wooden spoon or spatula. | 8. sprinkle sage over the top and mix again. | 9. stuff in neck and abdominal cavities of turkey and roast as required for size of bird. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg bread 2 loaves - - - -
    beef 1 lb ground ground lean 530.4012 0.0 104.5842 12.1947
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    onion 1 cup diced 64.0 14.944 1.76 0.16
    leek 3 cups sliced 162.87 37.7805 4.005 0.8009999999999999
    celery 2 cups diced 32.32 5.9994 1.3938 0.3434
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    sage 1 1/2 1/2 ground - - - -
    salt pepper - - - -

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



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