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Turkey Stuffing       Printer Version
Lacto Vegetarian — 2 Carb Choices
©
Updated


Regular stuffing recipes are very, very high in sodium. Your guests will never know that salt and excessive sodium are missing from this replacement.

Makes 10 cups

Nutritional Information
Sodium Per Recipe: 211.2 mg Sodium Per Cup: 21.1 mg

Per Serving:
With pecans:
Calories: 310.3
Protein: 5.007 g
Carbohydrate: 34.8 g
Dietary Fiber: 3.607 g
Total Sugars: 10.1 g
Total Fat: 17.9 g
Saturated Fat: 6.708 g
Monounsaturated Fat: 6.948 g
Polyunsaturated Fat: 3.122 g
Cholesterol: 24.4 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .195 g
Total Omega-6 FA: .246 g
Calcium: 35.3 mg
Potassium: 273.5 mg
Sodium: 21.1 mg
Vitamin K: 9.306 mcg
Folic Acid: 0 mcg


Without pecans:
Calories: 231.6
Protein: 3.995 g
Carbohydrate: 33.4 g
Dietary Fiber: 2.562 g
Total Sugars: 9.676 g
Total Fat: 9.661 g
Saturated Fat: 5.912 g
Monounsaturated Fat: 2.441 g
Polyunsaturated Fat: .528 g
Cholesterol: 24.4 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .082 g
Total Omega-6 FA: .246 g
Calcium: 27.9 mg
Potassium: 230.4 mg
Sodium: 21 mg
Vitamin K: 9.306 mcg
Folic Acid: 0 mcg

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Ingredients
    The Stuffing Mix
  • 10 thick slices from a loaf of Italian Milano bread or other favorite dried homemade bread, cubed into 6 cups (8.227 mg)
  • ½ cup unsalted butter (12.5 mg)
  • 2 cups onion, chopped (9.6 mg)
  • 2 cups celery, chopped (161.6 mg)
  • 2 cups mushrooms, chopped (5.6 mg)
  • 2 medium to large green apple, chopped (2.76 mg)
  • 1 cup unsalted dry roasted pecans, chopped (optional, see note below) (1.1 mg)
  • 1 cup apple juice (6.997 mg)
  • 1/4 teaspoon ground sage (.019 mg)
  • 1/2 teaspoon ground thyme (.385 mg)
  • 1 teaspoon ground black or white pepper (.924 mg)
  • 2 teaspoons garlic powder w/parsley (1.456 mg)
Slice 10 Ė ¾ to 1" slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small cubes about ½" cubed. Youíll get about 16 cubes from each slice of bread. Melt ½ cup butter in large sauté pan or 6 quart pan. Sauté onion, celery, mushrooms, apple and pecans together. When vegetables and apples are cooked through, add bread crumbs and spices. Coat with buttered mixture and add apple juice to moisten.

When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake 325° F 20 to 30 minutes If itís been refrigerated heating time will take longer. Serve hot.

Pecan Note: Pecans are high in fat and calories. If you leave them out, the calories drop to 234 per cup and fat drops to only 9 grams per cup. Dried Apricots: If you like dried apricots, why not chop a 1/2 cup and add to the mix prior to baking. [Back to Top]