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2 servings
suggest servings
| 1 1/2 | cup | butter | |
| 3 | cups | onions | chopped |
| 3 | each | granny smith apples | not peeled, chopped |
| 9 | cups | cornbread | |
| 7 | tablespoons | sage leaves | dried or fresh |
| 1 1/2 | cup | pecan halves | |
| 1 | x | salt and black pepper | salt and pepper, to taste |
Melt half of the butter and sauté the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients.
Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30-45 minutes at 325.
| % Daily Value* | |
| Total Fat 198.0g | 305% |
| Saturated Fat 93.0g | 466% |
| Trans Fat 0.0g | |
| Cholesterol 366mg | 122% |
| Sodium 991mg | 41% |
| Total Carbohydrate 63.0g | 21% |
| Dietary Fiber 17.0g | 69% |
| Sugars 33.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 96% | Vitamin C | 48% | |
| Calcium | 28% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...
Absolutely loved this recipe-my cousin tried this and said he had it along with many other African foods in his African History class.
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