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Picture of Chestnut and Apple Stuffing
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3236 kcal 162 %
  • Fat 107 g 164 %
  • Saturated 54 g 269 %
  • Carbs 478 g 159 %
  • Fiber 41 g 165 %
  • Protein 97 g 193 %
  • Cholesterol 741 mg 247 %
  • Sodium 6179 mg 257 %
  • Calcium 1493 mg 149 %
  • Magnesium 443 mg 105 %
  • Potassium 4096 mg 87 %
  • Iron 37 mg 206 %
  • Zinc 10 mg 95 %
  • Phosphorus 1275 mg 182 %
  • Vitamin A 947 µg 105 %
  • Vitamin C 117 mg 130 %
  • Thiamin (B1) 4 mg 343 %
  • Riboflavin (B2) 3 mg 233 %
  • Niacin (B3) 36 mg 228 %
  • Vitamin B6 3 mg 235 %
  • Folate equivalent (total) 1134 µg 283 %
  • Vitamin B12 2 µg 82 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 9 mg 58 %
  • Vitamin K 612 µg 510 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chestnut and Apple Stuffing recipes

Ingredients

  • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 2 medium onions, chopped (2 cups)
  • 2 stalks celery, halved lengthwise and cut crosswise into ½-inch pieces
  • Coarse salt and ground pepper
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • ¼ cup coarsely chopped fresh sage
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • 3 large eggs, lightly beaten

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