Now you can prepare a stuffing that’s both healthy and delicious. With whole grain bread, omega-3 rich walnuts and vitamin C-loaded cranberries, this dish packs a healthy punch to any holiday meal.
INGREDIENTS
- 30 slices (1-ounce each) day-old whole-grain bread, crusts removed, cut into small cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large celery stalks, chopped
- 1/3 cup coarsely chopped walnuts
- 1/2 bunch fresh sage, stems removed, coarsely chopped
- 3 cups hot low-fat, reduced-sodium chicken broth
- 1 egg, lightly beaten
- 1/2 cup dried cranberries or dried cherries, coarsely chopped
- Kosher salt and fresh-ground black pepper to taste
- Paprika
DIRECTIONS
- Preheat the oven to 3750 F. Add the bread to a large bowl.
- Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.
- Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 12
Recipe from The Family Classics Cookbook by American Diabetes Association
