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Food & Recipes

Healthy Stuffing With Cranberries

tuffing recipes 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 healthier.

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.

6 servings

Nutritional Analysis

(per serving)

Serving size: 1/2 cup
Calories 147 Cholesterol 1 mg
Protein 5 g Sodium 263 mg
Carbohydrate 29 g Fiber 5 g
Total fat 2 g Potassium 256 mg
Saturated fat 0.5 g Calcium 51 mg
Monounsaturated fat 1 g  


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