Challah And Leek Turkey Stuffing

1. cube or tear bread into large heatproof bowl.

2. brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.

3. brown onion gently in the same skillet, then place in bowl.

4. Place leeks in bowl.

5. Place celery in bowl.

6. Place carrots in bowl.

7. mix all ingredients with a large wooden spoon or spatula.

8. sprinkle sage over the top and mix again.

9. stuff in neck and abdominal cavities of turkey and roast as required for size of bird.

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Nutrient	Quantity
Total fats	172.8838 g
Protein	176.0292 g
Carbohydrates	77.6027 g
Energy	2574.1272 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6567 g
Water	1255.5364 g
Aspartic acid	6.6644 g
Calcium, Ca	480.7341 mg
Lutein + zeaxanthin	5995.06 g
Fiber, total dietary	14.342 g
Carotene, beta	13836.42 g
Niacin	51.2287 mg
Vitamin A, RAE	1345.622 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	4.6639 g
Riboflavin	1.8579 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.068 g
Fatty acids, total saturated 20:1	1.2383 g
Glutamic acid	11.0197 g
Sodium, Na	1082.7659 mg
Fatty acids, total saturated 16:1 undifferentiated	4.8125 g
Total lipid (fat)	172.8838 g
Manganese, Mn	1.9725 mg
Fructose	3.5154 g
Proline	3.3491 g
Fatty acids, total saturated 16:0	37.5825 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	6.3408 g
Choline, total	354.7497 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	29.3812 g
Serine	2.9924 g
Fatty acids, total saturated 10:0	0.1406 g
Fatty acids, total saturated 18:0	20.6784 g
Fatty acids, total saturated 20:4 undifferentiated	0.5262 g
Vitamin B-6	5.3796 mg
Selenium, Se	229.052 g
Ash	17.7274 g
Fatty acids, total saturated 18:1 undifferentiated	70.7326 g
Pantothenic acid	6.8764 mg
Phenylalanine	2.7865 g
Copper, Cu	1.1369 mg
Betaine	35.3274 mg
Thiamin	3.3191 mg
Retinol	9.412 g
Methionine	1.661 g
Iron, Fe	20.0495 mg
Carbohydrate, by difference	77.6027 g
Phosphorus, P	1917.6788 mg
Folate, total	378.1175 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	1.28 g
Alanine	4.1963 g
Cholesterol	584.9979 mg
Valine	3.6689 g
Fatty acids, total saturated 18:2 undifferentiated	15.838 g
Glycine	4.264 g
Carotene, alpha	4450.9 g
Glucose (dextrose)	4.7152 g
Fatty acids, total saturated 14:0	2.2807 g
Zinc, Zn	24.8044 mg
Isoleucine	3.0964 g
Fatty acids, total saturated 12:0	0.2313 g
Fatty acids, total polyunsaturated	18.5062 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	5.4267 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.097 mg
Vitamin A, IU	26807.898 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	378.1175 g
Tryptophan	0.8138 g
Vitamin C, total ascorbic acid	63.9284 mg
Phytosterols	36.12 mg
Galactose	0.9696 g
Fatty acids, total polyunsaturated 18:1 c	3.7128 g
Fatty acids, total saturated 20:0	0.0136 g
Starch	1.8304 g
Tyrosine	2.2644 g
Vitamin B-12	8.5243 g
Vitamin K (phylloquinone)	206.632 g
Fatty acids, total saturated	61.4124 g
Histidine	2.4734 g
Fatty acids, total monounsaturated	76.8832 g
Threonine	3.2537 g
Folate, food	378.1175 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	1.02 g
Vitamin E (alpha-tocopherol)	6.2185 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	295.9949 mg
Lysine	6.0338 g
Potassium, K	4619.0115 mg
Cystine	0.9541 g
Fluoride, F	13.936 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1 cup	52.48	12.2624	0.3072
Onion	1 cup	64	14.944	0.16
Celery	2 cups	32.32	5.9994	0.3434
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
salt pepper	0	0	0	0
sage	1.5 1/2	0	0	0
leek	3 cups	162.87	37.7805	0.801
beef	1 lb	530.4012	0	12.1947
pork	1 lb	1705.536	0	159.0775
egg bread	2 loaves	0	0	0