Chicken or turkey,stuffing, and vegetables excluding carrots, broccoli, and dark green leafy; no sauce
Common food
This is a classic, savory comfort food plate featuring tender, roasted poultry (chicken or turkey) paired with soft, herb-seasoned bread stuffing and a medley of simple, steamed or roasted vegetables like corn, peas, or green beans. The taste is savory and mildly seasoned, with a satisfying contrast between the juicy meat, the soft, slightly crumbly stuffing, and the clean, fresh bite of the vegetables. Nutritionally, it provides a balanced mix of lean protein and complex carbs for energy, with a moderate fat content.
Calorie split: 17% protein · 36% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People adore this plate for its deep, comforting flavors and the nostalgic feeling of a home-cooked or holiday meal. It's a versatile staple that can be dressed up with different herbs for the stuffing or seasonal vegetables, making it a beloved centerpiece for family dinners.
⚠️ Watch-outs & how to enjoy it better
The stuffing can be high in sodium and refined carbs, potentially leading to blood sugar spikes or water retention. To counteract this, choose low-sodium broth for the stuffing, ensure vegetables make up half the plate, and pair the meal with a source of healthy fat like a drizzle of olive oil on the veggies to slow carb absorption.
Key benefits
- Good source of lean protein for muscle maintenance
- Provides complex carbohydrates for sustained energy
- Contains fiber from vegetables and stuffing for digestive health
- Offers essential vitamins like B vitamins from poultry and stuffing
- A balanced, satisfying meal that supports portion control
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of stuffing (or dressing) poultry dates back to ancient Rome, where recipes for stuffed chicken and dormice appear in early cookbooks.
Full nutrition (USDA data · scales with serving)
| Water | 68.0 g |
| Energy | 165 kcal |
| Protein | 7.2 g |
| Total lipid (fat) | 8.8 g |
| Carbohydrate, by difference | 14.8 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.9 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 0.86 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 142 mg |
| Sodium, Na | 361 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 11.9 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.5 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 32.0 ug |
| Folic acid | 11.0 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 40.0 ug |
| Choline, total | 20.0 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 76.0 ug |
| Retinol | 68.0 ug |
| Carotene, beta | 87.0 ug |
| Carotene, alpha | 9.0 ug |
| Cryptoxanthin, beta | 15.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 159 ug |
| Vitamin E (alpha-tocopherol) | 0.92 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 21.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this dish gluten-free?
Typically not, as traditional stuffing is made with wheat-based bread. To make it gluten-free, use certified gluten-free bread or a grain like quinoa for the stuffing base.
How can I make it lower in fat?
Use skinless poultry, prepare the stuffing with broth instead of butter, and steam or roast the vegetables with minimal added oil.
Can I prepare this dish ahead of time?
Yes. The poultry and stuffing can be cooked a day ahead and refrigerated. Reheat thoroughly to 165°F (74°C) before serving. Vegetables are best cooked fresh for optimal texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.65 kcal/g · 17% calories from protein · 1.2 g fiber · 1.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.54 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.