Directions:
- In a large bowl, combine stuffing cubes and pecans; set aside. In a large skillet, saute onion and celery in butter until tender. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Sprinkle with hot pepper sauce.
- Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat.
- Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted near the center reads 165°. Dressing may be stuffed into poultry if desired. Yield: 10 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.39 Kcal (1220 kJ) | ||
| Calories from fat | 218.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.23g | 37% | |
|---|---|---|---|
| Cholesterol | 55.64mg | 19% | |
| Sodium | 447.94mg | 19% | |
| Potassium | 163.47mg | 3% | |
| Total Carbs | 13.99g | 5% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 390.89 Kcal (1637 kJ) | ||
| Calories from fat | 292.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.5g | 37% | |
|---|---|---|---|
| Cholesterol | 74.64mg | 19% | |
| Sodium | 600.9mg | 19% | |
| Potassium | 219.29mg | 3% | |
| Total Carbs | 18.76g | 5% | |
| Sugars | 2.74g | 8% | |
| Dietary Fiber | 2.95g | 9% | |
| Protein | 9.81g | 15% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.4mg | 6% | |
| Calcium | 57.7mg | 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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