|Serving Size: 1/2 cup|
|Sodium||385 mg (without added salt)|
|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|
|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|
- Preheat the oven to 375°F. Add the bread to a large bowl.
- 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.
- 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.