16 Ingredients
  • 3/4 pound sourdough bread cut into 1-inch cubes (8 cups)
  • 1/4 cup cup extra-virgin olive oil
  • 1 large onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, thinly sliced
  • 2 cups fresh parsley leaves, chopped
  • 1 cup toasted walnuts, chopped
  • 1 cup toasted pecans, chopped
  • 1 cup dried figs, sliced crosswise
  • 1 cup dried apricots, chopped
  • 1 cup prepared chestnuts, chopped
  • 1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
  • 2 cups water
  • 4 tablespoons unsalted butter, melted
  • kosher salt
  • freshly ground black pepper
Nutrition
1264
63% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

140% 91

Saturated

87% 17

Trans

- 0

Monounsaturated

- 54

Polyunsaturated

- 16

Carbs

35% 105

Carbs (net)

- 92

Fiber

52% 13

Sugars

- 33

Sugars, added

- 0

Protein

34% 17

Cholesterol

10% 31

Sodium

54% 1304

Calcium

23% 229

Magnesium

33% 139

Potassium

29% 1385

Iron

52% 9

Zinc

30% 3

Phosphorus

41% 289

Vitamin A

77% 693

Vitamin C

82% 74

Thiamin (B1)

80% 1

Riboflavin (B2)

45% 1

Niacin (B3)

44% 7

Vitamin B6

45% 1

Folate equivalent (total)

65% 259

Folate (food)

- 162

Folic acid

- 57

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

72% 11

Vitamin K

456% 548
Comments
 
×