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Diabetes Forecast

The Healthy Living Magazine

Fruited Whole Wheat Bread Stuffing

Per Serving

Fruited Whole Wheat Bread Stuffing

Makes: 14
Serving Size: 1/2 cup
Calories 180
Fat 5 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 28 g
Fiber 4 g
Sugars 15 g
Cholesterol 30 mg
Sodium 240 mg (without added salt)
Protein 6 g
Choices: Starch 1, Fruit 1, Fat 1
  • Makes: 14
  • Serving Size: 1/2 cup
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour, 15 minutes

Ingredients

1/2 cup dried cherries
1/2 cup raisins, dark or golden
1/2 cup pitted sliced prunes (also called dried plums)
1/2 cup dried sliced apricots
3 cups boiling water
1 Tbsp. olive oil
1 large sweet onion, diced
3 celery stalks, chopped
2 tsp. dried ground sage
1 lb. day-old whole-wheat bread, crusts removed and cubed
3 cups boiling low-fat, reduced-sodium chicken broth
2 eggs, beaten
1/2 cup toasted walnuts
Salt and pepper to taste

Directions

  1. Preheat the oven to 375°F. In a large bowl, combine the cherries, raisins, prunes, and apricots. Add the boiling water and set aside for 15 minutes. Drain and set aside.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and celery and sauté for 8 to 9 minutes until onions are translucent and celery is soft. Add in the sage and sauté for 1 minute. Add the onions and celery to a large bowl.
  3. Add the bread to the bowl and mix. Pour over the broth, and add the eggs and mix well. Add in the walnuts and season with salt and pepper.
  4. Pour the stuffing into a large 9- by 13-inch casserole dish and bake, covered, for 40 minutes. Uncover and bake for 15 minutes more until top is browned.
 
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