Stuffing for poultry or pork
Stuffing, also known as dressing, is a savory side dish traditionally baked inside the cavity of poultry or served alongside roasted pork. It typically consists of cubed bread, broth, onions, celery, and a blend of herbs like sage, thyme, and rosemary, often enriched with butter or meat drippings.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the bread base and fat from butter or meat drippings, with a moderate amount of protein. A standard serving provides a good source of B vitamins like thiamin and niacin, along with iron and selenium, with a calorie range of approximately 350-450 kcal per cup.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 9 g |
| Carbs | 45 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 4.5 mg |
| Iron | 3.2 mg |
| Selenium | 18 µg |
| Folate | 60 µg |
| Manganese | 0.8 mg |
| Phosphorus | 150 mg |
| Copper | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Stuffing has deep cultural roots, evolving from a Roman dish called 'puls' and becoming a quintessential part of American Thanksgiving and British Sunday roasts. Nutritionally, its composition can vary wildly, from a rich, high-fat dish to a lighter, vegetable-packed version, making it a highly adaptable culinary tradition.
