Mrs. O'Shaughnessey'S Irish Cajun Stuffing

1. Finely shred day-old bread, using a food processor if available.

2. The bread should not be dry or too stale.

3. Mix all the ingredients well.

4. Packing firmly, press down into a deep baking dish and bake, covered, in a preheated 450°F oven for 45 minutes.

5. Remove from the oven, stir well, and again pack down firmly.

6. Cover again and bake for another 45 minutes.

7. Again mix well and cook for another 20 minutes, uncovered.

8. Will last for 4 days refrigerated, or several weeks frozen.

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Nutrient	Quantity
Total fats	39.1402 g
Protein	292.0202 g
Carbohydrates	91.9767 g
Energy	1901.2927 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5713 g
Water	2492.0515 g
Aspartic acid	2.8223 g
Calcium, Ca	2375.7636 mg
Lutein + zeaxanthin	6540.05 g
Fiber, total dietary	30.182 g
Fatty acids, total saturated 22:0	0.0071 g
Carotene, beta	11152.42 g
Niacin	24.6393 mg
Vitamin A, RAE	1341.5809 g
Arginine	1.8465 g
Riboflavin	2.9814 mg
Fatty acids, total polyunsaturated 15:0	0.0071 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0746 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	3.9939 g
Sodium, Na	2110.7321 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3025 g
Total lipid (fat)	39.1402 g
Manganese, Mn	2.654 mg
Fructose	16.0697 g
Proline	0.7217 g
Fatty acids, total saturated 16:0	4.4439 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1526 g
Sucrose	1.6276 g
Choline, total	964.688 mg
Sugars, total	41.7719 g
Serine	1.0054 g
Fatty acids, total saturated 10:0	0.0426 g
Fatty acids, total saturated 18:0	1.7979 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	3.7425 mg
Selenium, Se	232.6155 g
Ash	28.8408 g
Fatty acids, total saturated 18:1 undifferentiated	11.9992 g
Pantothenic acid	2.7386 mg
Phenylalanine	1.2157 g
Copper, Cu	5.187 mg
Betaine	1.101 mg
Thiamin	3.0016 mg
Retinol	408.6809 g
Methionine	0.4197 g
Iron, Fe	28.9969 mg
Carbohydrate, by difference	91.9767 g
Phosphorus, P	3269.1556 mg
Folate, total	616.1405 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Alanine	0.8894 g
Cholesterol	680.0015 mg
Valine	0.948 g
Fatty acids, total saturated 18:2 undifferentiated	13.7146 g
Glycine	1.0168 g
Carotene, alpha	125.84 g
Glucose (dextrose)	14.7556 g
Fatty acids, total saturated 14:0	0.1255 g
Zinc, Zn	18.6545 mg
Isoleucine	0.7086 g
Fatty acids, total saturated 12:0	0.0106 g
Fatty acids, total polyunsaturated	15.9311 g
Fatty acids, total saturated 14:1	0.0071 g
Leucine	1.1946 g
Tocotrienol, alpha	0.0505 mg
Vitamin A, IU	20126.5731 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	616.1405 g
Tryptophan	0.351 g
Vitamin C, total ascorbic acid	551.249 mg
Phytosterols	83.94 mg
Fatty acids, total polyunsaturated 16:1 c	0.0071 g
Galactose	2.424 g
Fatty acids, total polyunsaturated 18:1 c	0.0639 g
Fatty acids, total saturated 20:0	0.0071 g
Tyrosine	0.5646 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	748.974 g
Fatty acids, total saturated	6.627 g
Histidine	0.4346 g
Fatty acids, total monounsaturated	12.3604 g
Threonine	0.759 g
Folate, food	616.1405 g
Fatty acids, total polyunsaturated 17:0	0.0036 g
Fatty acids, total polyunsaturated 24:0	0.0071 g
Cryptoxanthin, beta	43.76 g
Vitamin E (alpha-tocopherol)	11.1686 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	510.3906 mg
Lysine	0.7114 g
Potassium, K	6840.8571 mg
Cystine	0.3077 g
Fluoride, F	32.12 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	342	15.714	28.8
Celery	5 cups	80.8	14.9985	0.8585
Worcestershire sauce	4 tablespoons	53.04	13.2328	0
Green Onion	5 cups	95.85	20.377	1.6685
green pepper	4 cups	119.2	27.6544	1.0132
breadcrumb	10 cups	1210.4027	0	6.8
green jalapeno pepper	2 teaspoons	1210.4027	0	6.8
louisiana hot link sausage	3	1210.4027	0	6.8