Apple, Onion & Cranberry Stuffing

Apple, Onion & Cranberry Stuffing - 2 Guiding Stars

Active Time

45 min.

Total Time

1 hour 30 min.

Servings

8 (229 g)

Classic stuffing is amped up with some apples and cranberries. Combining white and whole-wheat bread offers delicious combination of flavor and texture. Stale bread and crusty bread work best for stuffing, so saving the heels of your sandwich bread in the freezer is a great, economic way to approach this recipe.

Tip: If you prefer to stick with dried herbs, reduce the amount by half, as dried herbs are more potent than fresh.

Ingredients

4 cups whole-wheat bread, cubed
4 cups white bread, cubed
1 ½ tsp. canola oil
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled and chopped
1¾ cups low-sodium chicken broth, divided
4 tsp. chopped fresh sage
2 tsp. chopped fresh thyme
½ cup cranberries, chopped
Pepper to taste

Directions

Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake until lightly toasted (15-20 minutes).
While bread is toasting, heat oil in a large, non-stick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened (5-7 minutes). Add apples, cook for 3 minutes longer. Add ¾ cup broth, sage and thyme.
Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated (5-7 minutes). Add the toasted bread and cranberries. Drizzle remaining broth over the mixture and toss until evenly moistened. Season with pepper.
Reduce oven temperature to 325°F. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through (35-45 minutes). If you would like a crisp top, uncover for the last 15 minutes of baking.

Nutritional analysis per serving: Calories 205; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 260mg (11% DV); Total Carbohydrate 39g (14% DV); Dietary Fiber 5g (18% DV); Total Sugars 13g; Includes 2g Added Sugars (5% DV); Protein 7g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 6% DV; Manganese 30% DV; Niacin 20% DV; Selenium 20% DV.