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Cheesy Herb Stuffing

 
Cheesy Herb Stuffing
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $1.48

$1.48 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

8 thanksgiving,vegetarian,lacto ovo vegetarian side dish
spoonacular Score:60%

Spoonacular Score: 60%

 

Cheesy Herb Stuffing takes around 1 hour and 30 minutes from beginning to end. One portion of this dish contains approximately 14g of protein, 12g of fat, and a total of 318 calories. This lacto ovo vegetarian recipe serves 8 and costs $1.48 per serving. It works well as a side dish. It is perfect for Thanksgiving. This recipe from Homemade Hooplah requires cheddar, olive oil, chicken broth, and salt. 1 person has made this recipe and would make it again. With a spoonacular score of 58%, this dish is solid. Herb Stuffing, Herb Stuffing, and Herb Stuffing are very similar to this recipe.

Ingredients

Servings:
1 pinch
1 pinch black pepper
black pepper
1 cup
1 cup carrots
carrots
1 cup
1 cup celery
celery
3
3  egg
egg
1 lb
1 lb french bread
french bread
3 cups
3 cups low sodium chicken broth
low sodium chicken broth
3 Tbsps
3 Tbsps olive oil
olive oil
2 cups
2 cups onion
onion
1 cup
1 cup italian fresh parsley
italian fresh parsley
1 pinch
1 pinch salt
salt
0.75 cups
0.75 cups shredded cheddar
shredded cheddar
1 pinch black pepper
1 pinch
black pepper
1 cup carrots
1 cup
carrots
1 cup celery
1 cup
celery
3  egg
3
egg
1 lb french bread
1 lb
french bread
3 cups low sodium chicken broth
3 cups
low sodium chicken broth
3 Tbsps olive oil
3 Tbsps
olive oil
2 cups onion
2 cups
onion
1 cup italian fresh parsley
1 cup
italian fresh parsley
1 pinch salt
1 pinch
salt
0.75 cups shredded cheddar
0.75 cups
shredded cheddar

Equipment

aluminum foil
aluminum foil
baking pan
baking pan
mixing bowl
mixing bowl
oven
oven
aluminum foil
aluminum foil
baking pan
baking pan
mixing bowl
mixing bowl
oven
oven


Instructions

Read the detailed instructions on Homemade Hooplah

Price Breakdown

Cost per Serving: $1.48
Ingredient
1 cup carrots
1 cup celery
3 egg
1 pound french bread
3 cups low sodium chicken broth
3 tablespoons olive oil
2 cups onion
1 cup italian fresh parsley
3/4 cup shredded cheddar
Price
$0.22
$0.38
$0.72
$3.89
$2.16
$0.50
$0.70
$2.38
$0.91
$11.86

Tips

Health Tips

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

Disclaimer

Nutritional Information

Quickview
318 Calories
14g Protein
12g Total Fat
39g Carbs
21% Health Score
Limit These
Calories
318
16%

Fat
12g
19%

  Saturated Fat
3g
25%

Carbohydrates
39g
13%

  Sugar
4g
5%

Cholesterol
72mg
24%

Sodium
438mg
19%

Get Enough Of These
Protein
14g
28%

Vitamin K
132µg
127%

Vitamin A
3557IU
71%

Selenium
22µg
32%

Folate
120µg
30%

Vitamin B3
4mg
21%

Phosphorus
202mg
20%

Manganese
0.4mg
20%

Vitamin B2
0.34mg
20%

Vitamin B1
0.29mg
20%

Iron
3mg
18%

Vitamin C
14mg
17%

Calcium
144mg
14%

Fiber
2g
12%

Potassium
366mg
10%

Vitamin B6
0.19mg
9%

Zinc
1mg
9%

Copper
0.18mg
9%

Vitamin E
1mg
8%

Magnesium
32mg
8%

Vitamin B5
0.64mg
6%

Vitamin B12
0.32µg
5%

Vitamin D
0.39µg
3%

covered percent of daily need

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