Stuffing for Roasted Meats
Stuffing for roasted meats is a savory, aromatic mixture traditionally used to fill the cavity of poultry or other meats before roasting. It typically consists of bread cubes, herbs, onions, celery, and broth, and is a staple in Western cuisine, particularly in American and British holiday meals. The dish absorbs the meat's juices during cooking, creating a flavorful side dish.
🍽️ Nutrition at a glance
Stuffing is generally high in carbohydrates from the bread base and can be moderate in fat depending on added butter or meat drippings. It provides key nutrients like B vitamins, iron, and fiber, with a rough calorie ballpark of 350-450 kcal per typical serving.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Potassium | 250 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 60 mcg |
| Manganese | 1.2 mg |
| Selenium | 15 mcg |
| Thiamin (B1) | 0.2 mg |
| Phosphorus | 120 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, stuffing is a centerpiece of Thanksgiving and Christmas dinners in the U.S. and U.K., often varying by regional recipes. Nutritionally, it's unique as it acts as a sponge, enhancing flavor while offering a mix of energy-dense carbs and savory umami from herbs and broth.
