Baked Bread Stuffing
(2 votes)
(2 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
648
calories
Calories
Healthy, because
Even smarter
Nutritional values
This stuffing is a dish that provides plenty of energizing carbohydrates and is a great way to use up the older bread in your cupboard.
You can make this in mini dishes for easy serving, or you can make it in a big casserole dish.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 day-old White rolls
- 4 shallots
- 7 ozs Chestnuts (pre-cooked)
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps freshly chopped Fresh herbs (such as parsley and thyme)
- 3 eggs
- 6 ozs Whipped cream
- 7 ozs milk
- salt
- freshly ground peppers
- Nutmeg
- butter (for the molds)
Preparation steps
1.
Preheat the oven to 375°F. Butter the baking molds.
2.
Dice the bread. Peel the shallot and cut into wedges. Cut the chestnuts in half. Peel the garlic, chop and sauté together with the shallots and chestnuts in hot butter. Remove from the heat, mix in the herbs and mix with the bread cubes. Pour into the prepared molds. Beat the eggs with the cream and milk and season well with salt, pepper, and nutmeg. Pour over the bread and place in the oven. Bake until brown, about 45 minutes. Remove and serve immediately.
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