Kimchi Stuffing


Food.com
60 mins (prep 20, cooking 40)
14 ingredients
15-20 servings
"Every year we used to make two types of stuffing—one traditional and one with kimchi. We never had any leftovers of the kimchi stuffing. We've learned after many years that the stuffing tastes best when cooked on the side, not stuffed in the turkey. Inside the bird, the stuffing gets a bit soggy. Weeks before Thanksgiving, friends would ask if we were going to make our family's Korean-style stuffing. Yes, we will be making our famous stuffing this year and I wanted to share the recipe with you as well." From www.eatingkorean.com, by Cecilia Hae-Jin Lee

Categories:  <-60-mins , side-dish , north-american , number-of-servings , stuffings-dressings , time-to-make , for-large-groups , asian ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (92.32 g)
Servings 15
Amount per Serving
Calories 284.94 Calories from Fat 237.24
% Daily Value *
Total Fat 26.36g 608.34%
Saturated Fat 9.81g 735.59%
Trans Fat 0.52g %
Cholesterol 53.85mg 269.25%
Sodium 242.39mg 151.5%
Total Carbohydrate 5.8g 29.02%
Dietary Fiber 2.23 g 134.01%
Sugars 1.56 g %
Protein 8.87g 266.16%
Vitamin A 529.36IU% Vitamin C 6.49mg%
Calcium 49.61mg% Iron 0.84mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
seasoned stuffing mix, medium onions, stalks celery, dried oregano, dried thyme, fresh ground pepper, pineapple juice
 

Comments