SAVORY FRUIT AND NUT STUFFING
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Bread, reduced-calorie, wheat, 6 slices cut into 1/2 inch cubes1 tbsp Olive Oil, 1 Large Onion chopped2 Stalk Large Celery, (with some leaves)coarsly chopped11/2 tsp DREID SAGE1/2 tsp FRESHLY GROUND PEPPER 1/4 tsp Salt 1 CAN 14.5 OZ REDUCED SODUIM,FAT FREE CHICKEN BROTH3/4 cups CHOPPED HAZEL NUTS (MUFA), 1/3 cup SNIPPED UNSWEETENED DRIED APRICOT HALVES 1/3 cup UNSWEETENED DREID CHERRIES
1. Preheat oven to 425 degrees. Coat 8x8 or 9x9 dish with cooking spray.
2. PLACE bread cubes in 11x7 baking pan. Bake, stirring often, until golden and lightly crisp,10 to 12 mins. Set aside to cool in pan. Reduce oven to 375 degrees.
3. WARM oil in medium nonstick skillet over medium heat. Add onion,celery,sage,pepper and salt stirring often, until tender 8 to 10 mins.,adding broth 1table spoon at a time, if pan gets dry.
4.PUT onion mixture in large bowl. Add bread cubes, hazel nuts,apricots, cherries and remaining broth.Mix well and transfer to prepared baking dish. Cover with foil.
5. BAKE 15 mins until heated through. Uncover and bake 20 to25 mins. more, until crisp and browned.
DO AHEAD Cube and toast bread and cut up onion,celery,and fruit the day before
Number of Servings: 1
Recipe submitted by SparkPeople user SGTMCKINNEY.
2. PLACE bread cubes in 11x7 baking pan. Bake, stirring often, until golden and lightly crisp,10 to 12 mins. Set aside to cool in pan. Reduce oven to 375 degrees.
3. WARM oil in medium nonstick skillet over medium heat. Add onion,celery,sage,pepper and salt stirring often, until tender 8 to 10 mins.,adding broth 1table spoon at a time, if pan gets dry.
4.PUT onion mixture in large bowl. Add bread cubes, hazel nuts,apricots, cherries and remaining broth.Mix well and transfer to prepared baking dish. Cover with foil.
5. BAKE 15 mins until heated through. Uncover and bake 20 to25 mins. more, until crisp and browned.
DO AHEAD Cube and toast bread and cut up onion,celery,and fruit the day before
Number of Servings: 1
Recipe submitted by SparkPeople user SGTMCKINNEY.
Nutritional Info Amount Per Serving
- Calories: 470.1
- Total Fat: 17.1 g
- Cholesterol: 0.0 mg
- Sodium: 821.0 mg
- Total Carbs: 77.8 g
- Dietary Fiber: 21.4 g
- Protein: 15.3 g
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