Turkey Cornbread Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 24.13 g | (25 %) | ||
| Fat | 17.99 g | (16 %) | ||
| Carbohydrates | 50.3 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.33 g | (8 %) |
| Vitamin A | 201.8 mg | (25,225 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 11.53 mg | (96 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 107.4 μg | (36 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.82 μg | (27 %) | ||
| Vitamin C | 16.58 mg | (17 %) | ||
| Potassium | 589.83 mg | (15 %) | ||
| Calcium | 285.38 mg | (29 %) | ||
| Magnesium | 58.53 mg | (20 %) | ||
| Iron | 3.59 mg | (24 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.16 mg | (27 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Cholesterol | 109.03 mg |
Ingredients
Preparation steps
Cut cornbread into small cubes. Peel onions, rinse celery and dice both along with ham. Heat butter in a frying pan and saute onion, celery and ham. Remove from heat and cool.
Preheat oven to 200°C (approximately 400°F).
Rinse herbs, pat dry, chop leaves and mix with cornbread and onion mixture. Pour in 250 ml (approximately 1 cup) broth, mix together and season with salt and pepper. Let stand for 10 minutes. Rinse turkey with cold water, pat dry and season with salt inside and out. Stuff with cornbread mixture. Place in a greased roasting pan and bake on lowest rack for 45 minutes. Baste with butter and lower temperature to 160°C (approximately 325°F). Roast for another 3-3 1/2 hours. Remove turkey from roasting pan and keep warm. Simmer juice from roasting pan with remaining broth in a saucepan. Strain through a sieve into a new pot. Mix cornstarch with a little cold water and pour in. Bring sauce to a boil, thicken and season. Serve turkey on a platter with apples and berries if desired.
