Directions:
- In a large skillet, cook sausage until it crumbles, drain. Saute pine nuts in butter until lightly browned. Add chiles, mushrooms, olives, onions, celery and cilantro. Heat and slowly add vermouth and broth until moist. makes enough to stuff one 12 to 14 pound bird.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1196.56 Kcal (5010 kJ) | ||
| Calories from fat | 479.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.27g | 82% | |
|---|---|---|---|
| Cholesterol | 153.48mg | 51% | |
| Sodium | 3256.58mg | 136% | |
| Potassium | 877.99mg | 19% | |
| Total Carbs | 143.09g | 48% | |
| Sugars | 16.67g | 67% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 32.85g | 66% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 9mg | 50% | |
| Calcium | 239.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 291.53 Kcal (1221 kJ) | ||
| Calories from fat | 116.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 82% | |
|---|---|---|---|
| Cholesterol | 37.39mg | 51% | |
| Sodium | 793.44mg | 136% | |
| Potassium | 213.91mg | 19% | |
| Total Carbs | 34.86g | 48% | |
| Sugars | 4.06g | 67% | |
| Dietary Fiber | 1.85g | 30% | |
| Protein | 8g | 66% | |
| Vitamin C | 0.8mg | 6% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.2mg | 50% | |
| Calcium | 58.5mg | 24% | |
* 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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