Healthy Stuffing With
are often very difficult to make into healthier versions, as
most of them contain sausage, bacon and white bread. By
eliminating the sausage and bacon and substituting whole wheat
bread for the white bread we can make the stuffing lighter and
Add some colourful tasty fresh cranberries, onions and various
spices and you have yourself a low fat stuffing with
cranberries. Compliments of
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped onion
10 slices whole-wheat bread, toasted and cut into cubes
1/4 cup chopped parsley
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1/2 cup chopped fresh cranberries
1 cup whole water chestnuts
1 cup chopped apple
Preheat the oven to 350 F. Lightly coat a 2-quart baking dish
with cooking spray.
In a large skillet, heat the chicken broth over medium heat.
Add the celery and onion and saute until the vegetables are
tender, about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes, parsley, tarragon,
paprika, nutmeg, cranberries, water chestnuts and chopped
apples. Add the onion and celery mixture. Stir to mix evenly.
Spoon stuffing into the prepared baking dish. Cover with
aluminum foil and bake for 20 minutes. Uncover and bake 10 more
minutes. Serve immediately.
|Serving size: 1/2 cup