Nutritional Info

Nutrition Facts

Serving Size 1 (238g)

Calories 856
Calories from Fat 112 (13%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 6g 30%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 29.9mg 10%
Sodium 9711.7mg 422%
Potassium 773.4mg 16%
Total Carbohydrate 162.1g 54%
Dietary Fiber 3.6g 15%
Sugars 83.7g
Protein 22.3g 45%

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Recipe Description
If you miss cooking the stuffing in the bird, you can get the same flavor by drizzling a little bit of the turkey drippings into the stuffing before serving.  And if you insist on serving it directly from the carcass, stuff it into the turkey after it is cooked.  But whatever you do, don't stuff the turkey when it is raw.  You will lengthen the cooking time unnecessarily, and you will cause the surface to overcook before the interior ever reaches a safe temperature.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  tuscan rosemary
1 Cup(c)  apple cider
2 Cup(c)  chicken broth
2 Tablespoon(T)  butter
4   large apples, peeled, cored and halved
18 Slice(sli)  white sandwich bread
4   ribs celery
1 Pound(lb)  mushrooms, cleaned


Heat the grill as directed.  Oil the grill screen and put it on the grill.  Coat the onions, mushrooms, celery, apples and bread slices on all sides with spray oil.  Put the vegetables on the grill screen and grill until browned and tender, 3 to 4 minutes per side.  Transfer to a large bowl.  Grill the bread slices for 1 minute per side.  Put in the bowl.  Cut the vegetables and bread into bite sized pieces, and toss with the chicken broth, apple cider, Tuscan rosemary and butter until well combined.  Put in an oven to table serving dish, cover, and keep warm in a 200° F oven for up to 2 hours.

Additional notes

Gas Grilling:  Direct heat, medium high (400° F to 450° F). Clean, oiled grate.

Charcoal Grilling:  Direct heat, light ash.  Clean, oiled grate on medium setting.

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