Chicken or turkey, stuffing, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Common food
Photo: Wikipedia
A classic comfort plate featuring tender slices of roasted chicken or turkey, savory herb stuffing, and a medley of vegetables like carrots, broccoli, or dark greens, all brought together with a rich, savory gravy. The dish offers a satisfying mix of textures: the soft, juicy poultry, the moist, bready stuffing, and the slight crunch of vegetables. With a balanced macronutrient profile, it provides a good source of protein alongside moderate fats and carbs.
Calorie split: 17% protein · 34% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People love this combination for its deep, savory, and comforting flavors that evoke a sense of tradition and home. The harmonious blend of juicy meat, herby stuffing, and rich gravy makes it a universally appealing and satisfying meal.
⚠️ Watch-outs & how to enjoy it better
The gravy and stuffing can be high in sodium, and the dish's carbohydrate content from stuffing and vegetables may cause blood sugar spikes for some. To counteract, opt for low-sodium gravy, control portion sizes of stuffing, and ensure the meal includes a generous portion of non-starchy vegetables like broccoli or leafy greens to add fiber and slow digestion.
Key benefits
- Good source of lean protein from poultry
- Provides fiber and micronutrients from vegetables
- Balanced meal with protein, carbs, and fats
- Versatile and can be adapted to various dietary needs
- Often associated with traditional holiday meals and family gatherings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of stuffing poultry for roasting dates back to ancient Rome, where the cookbook 'Apicius' included recipes for stuffed dormice and other birds.
Full nutrition (USDA data · scales with serving)
| Water | 74.8 g |
| Energy | 131 kcal |
| Protein | 5.5 g |
| Total lipid (fat) | 7.2 g |
| Carbohydrate, by difference | 11.3 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 63.0 mg |
| Potassium, K | 111 mg |
| Sodium, Na | 380 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 8.9 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 25.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 31.0 ug |
| Choline, total | 14.8 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 136 ug |
| Retinol | 50.0 ug |
| Carotene, beta | 844 ug |
| Carotene, alpha | 342 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 171 ug |
| Vitamin E (alpha-tocopherol) | 0.91 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 15.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 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 | 0.92 g |
| SFA 18:0 | 0.50 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 3.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.15 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 | 17.0 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
Can this dish be part of a healthy diet?
Yes, when portion-controlled and prepared with attention to sodium and fat. Focus on lean poultry, load up on vegetables, and use gravy sparingly.
Is this meal suitable for people with gluten intolerance?
It can be, if the stuffing is made with gluten-free bread or grains. Always check gravy and stuffing ingredients for hidden gluten.
How can I reduce the calorie density without sacrificing flavor?
Use a rich, homemade broth-based gravy instead of a fatty one, and bulk up the plate with extra steamed or roasted vegetables instead of additional stuffing.
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 1.31 kcal/g · 17% calories from protein · 1.0 g fiber · 1.5 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: 3.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.