Veal and Rosemary Sausagemeat Stuffing
(0 votes)
(0 votes)
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 kcal | (19 %) | ||
| Protein | 26.38 g | (27 %) | ||
| Fat | 21.38 g | (18 %) | ||
| Carbohydrates | 24.48 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.57 g | (2 %) |
more nutritional values
| Vitamin A | 43.77 mg | (5,471 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 12.95 mg | (108 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 57.66 μg | (19 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 0.93 μg | (2 %) | ||
| Vitamin B₁₂ | 1.62 μg | (54 %) | ||
| Vitamin C | 2.07 mg | (2 %) | ||
| Potassium | 512.19 mg | (13 %) | ||
| Calcium | 78.81 mg | (8 %) | ||
| Magnesium | 36.46 mg | (12 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 15.38 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.42 g | |||
| Cholesterol | 119.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 2 ⅔ cups button Mushrooms (sliced)
- 1 clove garlic (crushed)
- 2 ⅔ cups Pork sausage
- 2 ⅔ cups Ground veal
- 2 large eggs (beaten)
- 2 teaspoons rosemary (finely chopped)
- 1 tablespoon thyme
- 2 cups fresh, white breadcrumbs
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and line a loaf tin with greaseproof paper.
2.
Heat the oil in a large sauté pan and fry the onion, mushrooms and garlic together for 5 minutes or until softened.
3.
Scrape the mixture into a large mixing bowl and add the rest of the ingredients then squidge it all together with your hands until it is really well mixed.
4.
Pack the meat into the prepared loaf tin and bake for 35 - 40 minutes or until the top is golden and the centre is cooked.
