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Post by Loupy on Nov 15, 2012 13:11:19 GMT -7
Apple Cranberry Stuffingshrinkingkitchen.com/Prep Time: 10 minutes Cook Time: 1 hour, 25 minutes Total Time: 1 hour, 35 minutes Yield: 10 servings Gather 14 ounces whole grain bauguette 1 tablespoon olive oil 1 tablespoon butter 2 cups celery, diced 1 cup onion, diced 1/2 cup dried cranberries 1 apple, cored and diced (leave skin on) 1 tablespoon each fresh rosemary, fresh sage and fresh thyme 1/2 teaspoon salt 3 cups lower sodium, fat free chicken broth 1 egg, lightly beaten
Step by step Heat the oven to 350F. Cut up the baguette and rip it into bite sized bits, then spread over a cookie sheet and place in the oven for about 20 minutes till toasty. Place the bread in a large bowl. Heat a large skillet over medium heat. Add oil and butter to pan, allow butter to melt. Add celery, onion, apple, cranberries, herbs and salt to pan and saute for about 10 minutes until fruit and vegetables are tender. Add celery mixture, to bread and toss to combine. Whisk chicken broth and egg together, then add broth mixture to bread mixture, tossing gently to combine. Dump entire mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until top is lightly browned. Nutritional InformationCalories 150Total Fat 4.1g Saturated Fat 1.1g Cholesterol 19mg Sodium 648mg Total Carbohydrates 24.4g Dietary Fiber 3.3g Sugars 4.4g Protein 5.4g WW PP 3
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