Recipe Menu
Picture of Lamb Sausage, Feta and Mint Stuffing
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4922 kcal 246 %
  • Fat 256 g 394 %
  • Saturated 111 g 557 %
  • Carbs 468 g 156 %
  • Fiber 39 g 156 %
  • Protein 206 g 412 %
  • Cholesterol 1012 mg 337 %
  • Sodium 6141 mg 256 %
  • Calcium 1589 mg 159 %
  • Magnesium 458 mg 109 %
  • Potassium 4197 mg 89 %
  • Iron 43 mg 240 %
  • Zinc 36 mg 325 %
  • Phosphorus 2564 mg 366 %
  • Vitamin A 1133 µg 126 %
  • Vitamin C 75 mg 84 %
  • Thiamin (B1) 4 mg 368 %
  • Riboflavin (B2) 5 mg 420 %
  • Niacin (B3) 66 mg 411 %
  • Vitamin B6 4 mg 281 %
  • Folate equivalent (total) 1193 µg 298 %
  • Vitamin B12 18 µg 740 %
  • Vitamin D 3 µg 20 %
  • Vitamin E 16 mg 107 %
  • Vitamin K 697 µg 581 %

* 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.

Lamb Sausage, Feta and Mint Stuffing

Ingredients

  • 1 pound artisinal sourdough bread, cut into 3/4 inch cubes
  • 1 pound lamb sausage (mild, not hot like a merguez)
  • 1/2 stick of butter
  • 2 cloves of garlic, finely minced
  • 2 leeks, white and pale green parts only, thoroughly washed and cut into large dice
  • 3 celery stalks, cut into medium dice
  • 2 granny smith apples, peeld, cored, and cut into medium dice
  • 1 cup dried cranberries
  • 1 cup raw pistachio meats
  • 1/3 cup finely sliced fresh mint
  • 1 tablespoon finely minced fresh rosemary
  • 1 tablespoon finely minced fresh thyme
  • 1 tablespoon zatar (can be found in middle eastern markets, or through Penzeys)
  • 2 eggs, beaten
  • 1 1/2 cups low sodium chicken stock
  • 1/2 cup finely minced fresh parsley
  • 6 ounces feta cheese, crumbled
  • olive oil
  • kosher salt and black pepper to taste

Login or Join to leave a comment

Login Join

Discussion (0)