Directions:
- Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender.
- Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.
- Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.
- Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2392.55 Kcal (10017 kJ) | ||
| Calories from fat | 2023.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 224.83g | 346% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 2052.26mg | 86% | |
| Potassium | 1889mg | 40% | |
| Total Carbs | 71.25g | 24% | |
| Sugars | 18.73g | 75% | |
| Dietary Fiber | 27.46g | 110% | |
| Protein | 29.67g | 59% | |
| Vitamin C | 51.7mg | 86% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 8mg | 45% | |
| Calcium | 308.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 221.32 Kcal (927 kJ) | ||
| Calories from fat | 187.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 346% | |
|---|---|---|---|
| Cholesterol | 11.29mg | 41% | |
| Sodium | 189.84mg | 86% | |
| Potassium | 174.74mg | 40% | |
| Total Carbs | 6.59g | 24% | |
| Sugars | 1.73g | 75% | |
| Dietary Fiber | 2.54g | 110% | |
| Protein | 2.74g | 59% | |
| Vitamin C | 4.8mg | 86% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.7mg | 45% | |
| Calcium | 28.5mg | 31% | |
* 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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