Bobby Deen’s Whole Grain Apple Cranberry Stuffing
If you’re currently watching your weight or even if eating healthy is just a way of life for you, the holiday season can stir up a lot of anxiety with all the rich food and desserts that usually blanket family dinner tables.
This recipe makes a few small changes on a holiday classic and significantly lowers the calories and fat grams found in many stuffing recipes without losing the flavor.
Give it a test run in advance of Thanksgiving if you want to make certain the recipe tastes as good as I say it does.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 8 servings total
Nonstick cooking spray, for greasing
2 cups low-sodium chicken broth, hot
1 cup dried cranberries
1 cup chopped celery (about 7 ribs)
1 onion, chopped
2 tablespoons unsalted butter
2 Granny Smith apples, cored and finely chopped
6 cups day-old whole grain baguette, cut into 1/2-inch cubes
3 large eggs, scrambled
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 dried sage leaf, chopped
1. Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with nonstick cooking spray.
Combine the broth and cranberries in a small bowl and let soak for 30 minutes.
2. Sauté the celery and onions in the butter in a large skillet until tender, 5 minutes. Add the apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
3. Place the baguette cubes into a large bowl. Pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together.
4. Mix in the onion and celery mixture. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes.
𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡 𝗣𝗘𝗥 𝗦𝗘𝗥𝗩𝗜𝗡𝗚
Total Fat 6 g
Saturated Fat 2.5 g
Cholesterol 77 mg
Sodium 528 mg
Carbohydrates 38 g
Dietary Fiber 4 g
Protein 8 g
Sugar 17 g
Recipe courtesy of: The Food Network and Bobby Deen.
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