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Veggie-Ful Stuffing Recipe

Looking for an easy Veggie-ful Stuffing recipe? Learn how to make Veggie-ful Stuffing using healthy ingredients.


Submitted by ddiemetric

Makes 16 servings



The veggie-to-stuffing ratio in this recipe is about half and half once it's all cooked down. This makes enough to stuff a 20-pound turkey. I didn't add spices to the ingredient list because I feel that is to your taste. I used fresh sage, dried thyme, and about 3 tablespoons of poultry seasoning.

Recipe Ingredients for Veggie-ful Stuffing

8 cup Premium Stuffing
11 oz Onions
9.6 oz Celery
9 oz Carrots
16 oz Mushrooms
11.5 oz Squash, Summer, Zucchini, Includes Skin
1 tbsp Butter
1.5 tbsp Olive Oil
1 cup Soup, Chicken Broth
4 clove Garlic

Recipe Directions for Veggie-ful Stuffing

  1. Diced all of the veggies.

  2. Add the butter and oil to a large pan.

  3. Once the pan is hot and the butter is melted, add the veggies and any seasoning you want.

  4. Cook-down the veggies, add the bread cubes and the broth.

  5. Turn off the heat and stir to incorporate everything and to soften the bread.

Categories

Vegetables, Side Dish, Thanksgiving

Nutrition Facts
Serving Size 139.1g
Amount Per Serving
Calories
129
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
365mg
15%
Potassium
283mg
8%
Total Carbohydrates
19.2g
6%
Dietary Fiber
2.3g
9%
Sugars
3.5g
Protein
4.2g
Vitamin A 56% Vitamin C 12%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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