Ingredients:
- 3 squash (yellow or patty cake summer variety) or 3 eggplants, peeled and chopped ( if not available)
Directions:
- Cook squash, onion, bell pepper, hot pepper, Crisco and celery in 1 cup of water until soft.
- Mix in with cornbread broken up into pieces or crumbed.
- Add salt and pepper, pecans, oysters eggs and soups; mix well.
- You can stuff this into a chicken or turkey (cleaned and cold) an bake and the leftovers can go into a separate casserole dish.
- Bake at 350°F in dish for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.88 Kcal (824 kJ) | ||
| Calories from fat | 114.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 20% | |
|---|---|---|---|
| Cholesterol | 207.93mg | 69% | |
| Sodium | 544.68mg | 23% | |
| Potassium | 260.21mg | 6% | |
| Total Carbs | 9.28g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 11.52g | 23% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.6mg | 53% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 124.31 Kcal (520 kJ) | ||
| Calories from fat | 72.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 20% | |
|---|---|---|---|
| Cholesterol | 131.28mg | 69% | |
| Sodium | 343.9mg | 23% | |
| Potassium | 164.29mg | 6% | |
| Total Carbs | 5.86g | 3% | |
| Sugars | 2.57g | 16% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 7.27g | 23% | |
| Vitamin C | 14.2mg | 37% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6.1mg | 53% | |
| Calcium | 37.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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