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Stuffing with cranberries

September 14, 2021

Recipe

Think outside the bird. Baking stuffing separately saves calories and fat.

Serves 6

Stuffing is traditionally baked inside poultry. Baking the stuffing separately saves calories and fat. Add more broth or water if you want your stuffing to be extra moist.

Heat 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.

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 (with skin on)

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 1/2 Fruits 1 1/2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) 1/2 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 1/2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 1/2 Carbohydrates Fats 1/2 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 148 Calories 28 g Total carbohydrate 0.5 g Cholesterol 5 g Dietary fiber 0.5 g Monounsaturated fat Potassium 6 g Protein 0.5 g Saturated fat 1/2 cup Serving size 217 mg Sodium 2 g Total fat