Vegetable and Fruit Stuffing

7SHARES
Vegetable and Fruit Stuffing

4.1 of 5 (40)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

    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


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.

7SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    21 of 21 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Incredible!
    17 of 17 people found this review helpful
    I made this and it was wonderful, and to determine servings, I make it in muffin / large cupcake pan. It was easy to determine servings, and people were not limited to just one, but it was easy for me to determine 1 serving for me. I left out the egg beaters. - 11/3/10

    Was this review helpful?   yes  No

  • Good
    6 of 6 people found this review helpful
    I made this for Thanksgiving this year. I had trouble with the people under 18 and The pickie eaters in my house. It just was not what they were use to and to much of a change.
    - 12/16/09

    Was this review helpful?   yes  No

  • O.K.
    6 of 7 people found this review helpful
    Was OK when first made but not so much so the next day. - 11/29/09

    Was this review helpful?   yes  No


  • 5 of 5 people found this review helpful
    I made traditional stuffing & this both for thanksgiving. Everyone loved this since it's so much lighter, they could eat more of the rest & I got to eat stuffing! Thanks!! - 12/2/09

    Was this review helpful?   yes  No
See All Comments