(makes 8 servings)
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped unpeeled apple
1 ½ cups natural (unsweetened) apple sauce
1 (8-ounce) package stuffing mix (original or cornbread)
1 cup low-fat reduced-sodium chicken broth
1 ½ tsps. dried thyme leaves
1 tsp. ground sage
½ tsp. salt
½ tsp. black pepper
1. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add onion and celery; cook and stir about 5 minutes or until transparent. Add apple; cook and stir about 3 minutes or until golden. Transfer to large bowl. Stir in apple sauce, stuffing mix, broth, thyme, sage, salt and black pepper.
2. Place stuffing in greased 8 inch square pan or, loosely stuff chicken or turkey before roasting. Cover pan; bake in preheated 350 degree oven 20-25 minutes or until hot. Refrigerate leftovers.
Tip: Cooked stuffing can also be used to fill centers of acorn squash.
Nutrients per serving: (1 cup stuffing without squash)
Total fat 1 g
Saturated Fat <1g
Fiber 2 g
Protein 4 g
Sodium 625 mg
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