Directions:
- In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer.
- In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well.
- Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°. Yield: 6 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.43 Kcal (965 kJ) | ||
| Calories from fat | 120.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 21% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 240.65mg | 10% | |
| Potassium | 211.37mg | 4% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 184.78 Kcal (774 kJ) | ||
| Calories from fat | 96.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 21% | |
|---|---|---|---|
| Cholesterol | 16.41mg | 7% | |
| Sodium | 192.98mg | 10% | |
| Potassium | 169.5mg | 4% | |
| Total Carbs | 20g | 8% | |
| Sugars | 9.36g | 47% | |
| Dietary Fiber | 1.74g | 9% | |
| Protein | 2.92g | 7% | |
| Vitamin C | 4.4mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.4mg | 4% | |
* 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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