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Popped Corn Stuffing

Chef.at.Home's picture
Ingredients
  Dry bread crumbs 2 Cup (32 tbs)
  Popped corn 2 Cup (32 tbs)
  Hot water/Cube bouillon 2 Cup (32 tbs)
  Eggs 3 , beaten
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Small, minced
Directions

1. Moisten the crumbs and popped corn in the water or bouillon 3 or 4 minutes. Press out as much of the liquid as possible.
2. Stir in the eggs and seasoning.
3. Heat the butter or margarine, cook the onion in it gently 3 or 4 minutes. Stir the melted fat and the onion into the dressing.
4. Excellent in duck or chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Servings: 
4

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 273 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 188.8 mg62.9%

Sodium 973.8 mg40.6%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.7 g6.6%

Sugars 3.2 g

Protein 9 g17.5%

Vitamin A 10.7% Vitamin C 3.8%

Calcium 8% Iron 10.9%

*Based on a 2000 Calorie diet

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Popped Corn Stuffing Recipe