Healthy Sage Stuffing
(makes 12 servings)
30 slices day old whole grain bread, crust removed, cut into small cubes
1 Tbsp olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
½ bunch fresh sage, stems removed, coarsely chopped
3 cups low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
½ cup dried cranberries or dried cherries, coarsely chopped
Pepper to taste
Prep Time: 15 minutes
Cook Time: 1 hour
1. Preheat oven to 375 degrees F. Add the bread to a large bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add the sage and cook for 1 minute.
3. Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage mixture, and mix well (until moist). Add the cranberries or cherries. Season with pepper to taste. Add the mixture to a large casserole dish, and bake for about 40-45 minutes, or until the top is browned.
Nutrition Per ½ cup Serving
2 starch exchanges
1 fat exchange
Total fat: 6 g
Saturated fat: 0.9 g
Cholesterol: 20 mg
Total Carb: 28 g
Fiber: 5 g
Sugars: 7 g
Protein: 8 g
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