6 Serves
56 Mins
In a large pot, combine the water and butter, heating until the butter is fully melted and the liquid reaches a gentle simmer.
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Vitamin E
1 mg / 15 mgVitamin K
256 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
195 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
569 mg / 4,700 mgSodium
663 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Remove the pot from the heat, stir in the herb seasoned stuffing mix, and toss with a fork until the breadcrumbs are evenly moistened.
While the bread mixture cools, use a chef's knife to finely chop the fresh fruit and assorted vegetables.
Gently fold the chopped fruits and vegetables into the prepared bread mixture.
Transfer the stuffing into a casserole dish and bake in a preheated oven at 190°C for 35 minutes until golden brown.
25
g95
g20
g
Yemeni
