Directions:
- Preheat oven to 350 F.
- On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
- Transfer to a very large mixer bowl.
- Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.)
- Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss.
- In a medium bowl, beat the eggs;add the evaporated milk and broth.
- Pour over the bread mixture and blend.
- The mixture will be quite moist. Allow to stand 1 hour.
- Preheat oven to 350 F
- Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.)
- Bake dressing for 2 hours, or until the center of the
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.67 Kcal (1556 kJ) | ||
| Calories from fat | 210.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.43g | 36% | |
|---|---|---|---|
| Cholesterol | 93.42mg | 31% | |
| Sodium | 396.74mg | 17% | |
| Potassium | 310.64mg | 7% | |
| Total Carbs | 27.7g | 9% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 12.66g | 25% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.1mg | 17% | |
| Calcium | 387.3mg | 39% | |
| Amount Per 100 g | |||
| Calories | 197.5 Kcal (827 kJ) | ||
| Calories from fat | 112.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 36% | |
|---|---|---|---|
| Cholesterol | 49.64mg | 31% | |
| Sodium | 210.82mg | 17% | |
| Potassium | 165.07mg | 7% | |
| Total Carbs | 14.72g | 9% | |
| Sugars | 2.22g | 17% | |
| Dietary Fiber | 2.82g | 21% | |
| Protein | 6.73g | 25% | |
| Vitamin C | 4.3mg | 14% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.6mg | 17% | |
| Calcium | 205.8mg | 39% | |
* 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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