Give holiday stuffing a twist by using hy-vee baking stone roasted garlic sourdough bread for the base. Toast the bread cubes and pine nuts until golden brown, and store them up to one day before making the stuffing.
Ingredients For Sausage, Fennel And Apple Stuffing Recipe
0.75 inch 1 loaf hy vee baking stone roasted garlic sourdough bread, cut into 1/2 cubes
0.5 C. of pine nuts
0.5 pound Pork sausage
3 C. of chopped, cored fennel
1.5 C. of chopped onions
1 C. of chopped, cored apple
6 tablespoon Hy vee butter
3 tablespoon Chopped fresh thyme
0.75 teaspoon Hy vee black pepper
3 Hy vee large eggs, lightly beaten
1 C. of hy vee chicken broth
Nutrition value
93
calories per serving
4 g Fat4 g Protein10 g Carbs3 g FiberOther
Current Totals
4 g Fat
4 g Protein
10 g Carbs
3 g Fiber
MacroNutrients
Carbs
10 g
Protein
4 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
96 mg
Iron
6 mg
Vitamin A
12 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
0 mg
Phosphorus
55 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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