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Sage Stuffing

Per Serving

Sage Stuffing

Makes: 12
Serving Size: 1/2 cup
Calories 190
Fat 6 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 28 g
Fiber 5 g
Sugars 7 g
Cholesterol 20 mg
Sodium 385 mg (without added salt)
Protein 8 g
Choices: Starch 2, Fat 1
  • Makes: 12
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 1 hour


30 slices (1 oz. each) day-old, whole-grain bread, crusts removed, cut into small cubes
1 Tbsp. olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste


  1. Preheat the oven to 375°F. Add the bread to a large bowl.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.
  3. Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage mixture, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40 to 45 minutes, or until the top is browned and crusty.

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