| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Stuffings | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Hot water |
| 3 | c | Bread crumbs, toasted |
| 2 | t | Grated orange rind |
| 2/3 | c | Diced orange pulp |
| 2 | c | Diced celery |
| 1/4 | c | Melted butter |
| 1 | Egg, beaten | |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | t | Savory |
| 1/2 | c | Raisins |
INSTRUCTIONS
Pour hot water over bread crumbs in large bowl; let stand for 10 minutes. Add remaining ingredients; stir lightly to combine. Stuff duckling.. NOTE: If dry stuffing is desired, omit hot water. YIELD: 6 servings Mrs.Brenda Cummings, Seattle Wash. Food Fair Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on Nov 23, 1997
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 2126
Calories From Fat: 606
Total Fat: 68.8g
Cholesterol: 308mg
Sodium: 3839.6mg
Potassium: 2288mg
Carbohydrates: 326.6g
Fiber: 21.8g
Sugar: 93g
Protein: 54.6g