Directions:
- In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer.
- Dissolve bouillon in boiling water; stir into sausage mixture. Stir in corn bread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through. Yield: 16 servings (2/3 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.11 Kcal (340 kJ) | ||
| Calories from fat | 3.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 0% | |
| Sodium | 33.25mg | 1% | |
| Potassium | 218.93mg | 5% | |
| Total Carbs | 19.61g | 7% | |
| Sugars | 15.42g | 62% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 74.29 Kcal (311 kJ) | ||
| Calories from fat | 2.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 1% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 0% | |
| Sodium | 30.46mg | 1% | |
| Potassium | 200.52mg | 5% | |
| Total Carbs | 17.97g | 7% | |
| Sugars | 14.12g | 62% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 10.4mg | 19% | |
| Iron | 0.6mg | 4% | |
| Calcium | 25.2mg | 3% | |
* 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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