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Savory Apple-Bread Stuffing
By Sandra Woodruff
May 9, 2005, 21:55
Yield: 12 servings
3 tablespoons reduced-fat margarine or light butter
1 1/4 cups chopped onion
1 1/4 cups chopped celery (include the leaves)
2 cups chopped peeled Granny Smith apple
1/2 cup chopped toasted pecans (optional)
2 1/2 cups no-added-salt chicken broth
5 cups packaged dried herb-seasoned bread stuffing mix (about 10 ounces)
1. Preheat the oven to 325 degrees F.
2. Melt the margarine or butter in a 4-quart pot and add the onion and
celery. Cover and cook over medium heat for 4 minutes, stirring
occasionally. Add a little water if the pot becomes too dry, but only
enough to prevent scorching. Add the apples and cook for an additional
4 minutes or until the vegetables are soft, adding a little more water
if needed.
3. Add the broth to the apple mixture, bring to a boil, and then reduce
the heat to low. Add the stuffing, and if desired the pecans, to the
pot while tossing gently, until the stuffing is moistened throughout.
Add a little more broth if the mixture seems too dry.
4. Coat a 3-quart casserole dish with cooking spray, and spoon the
stuffing lightly into the dish. Cover the dish with aluminum foil, and
bake for 15 minutes. Remove the dish from the oven, and let sit covered
for 5 minutes before serving.
Nutritional Facts (per 2/3-cup serving)
Calories: 130
Carbohydrates: 23 g
Fiber: 2.5 g
Fat: 2.1 g
Sat. Fat: 0.4 g
Cholesterol: 0 mg
Protein: 4.3 g
Sodium: 394 mg
Calcium: 35 mg
Diabetic exchanges: 1 1/2 carbohydrate
© Copyright 2005 by eatsmarttoday.com
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