Vegetable and Fruit Stuffing
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 78.4
- Total Fat: 1.1 g
- Cholesterol: 2.6 mg
- Sodium: 68.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.5 g
- Protein: 2.7 g
View full nutritional breakdown of Vegetable and Fruit Stuffing calories by ingredient
Introduction
Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories. Whole wheat bread gives this side staying power. The fruits and vegetables bulk up the dish, so a little goes a long way. A bit of turkey bacon adds another layer of flavor without adding many calories.Number of Servings: 18
Ingredients
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10 c wheat bread, (a dense bakery bread), cubed
2 strips turkey bacon, diced
1 1/4 c low-sodium chicken or vegetable stock
1 T butter, unsalted
2 yellow onions, diced
5 Granny Smith apples, cored and diced
2 c fennel, chopped
2 stalks celery, diced
pinch salt
1/2 t pepper
1/2 t oregano
6 dried apricots, chopped
1/2 c egg substitute
2 T flat-leaf parsley, chopped
Tips
Have a Healthier Holiday:
Torch Calories with the Turkey Burner Workout!
Healthy Family Fun for Thanksgiving
How Well Do You Know Your Thanksgiving Portions?
Directions
Preheat oven to 350 degrees. Toast bread cubes until light golden in color, about 12-15 minutes; set aside and cool. Increase oven temperature to 375 degrees. Place turkey bacon in a heavy saucepan. On top of stove cook over moderate heat just until the fat is melted and the meat starts to brown. Remove from pan; chop into a small dice and reserve. Drain off any excess fat and discard. Melt butter in the saucepan. Add onions and saute until golden in color. To the onions, add the diced bacon, apples, fennel and celery. Cook, stirring for 3-5 minutes. Spray with pan spay a 13 X 9 baking dish. Combine toasted bread, vegetable mixture, and stock to a large bowl. Mix in herbs, seasonings, fruit, and beaten eggs. Transfer to baking dish. Cover with foil that has been sprayed with pan spray. Cook 30 minutes. Remove foil and bake until top is browned; about 20 minutes.
Member Ratings For This Recipe
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RUTHXG
I used part of this stuffing to actually stuff the turkey, & the rest still filled the 13x9 baking dish. Both versions were fabulous! I did add sage & thyme to maintain that traditional T-giving flavor. Everyone raved about it! NOTE: Please do provide serving size for those who track food. - 11/27/09
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MOMKAT4310
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FROGCHILE78
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FLYWAIT
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GSREMUS5
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2GD2GO2WSTE
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ELLE_EMENOPE
Loved the texture of this stuffing. The fennel was a great addition, and I wish I hadn't forgotten the apricots, but the apples added just the right sweetness. I liked the idea of parceling it into the muffin tins - worked great for me. Two of my three kids liked it, and hubby and I loved it. - 11/25/11
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MAMAOFFAITH
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