Stuffing? Yes. Cranberries? Yes. Stuffing AND cranberries together? Yes, please! This healthy and hearty recipe combines two Thanksgiving favorites into one delicious dish. Swap out white bread for whole-wheat bread, and you’ll get a boost of fiber. Diets high in fiber can help you maintain a healthy weight and lower your risk of diabetes, heart disease, and some types of cancer. Bonus: If you or any of your guests are vegetarian or vegan, rejoice. This recipe is both.
PREP TIME
20 Min
COOK TIME
35 Min
SERVINGS
6
DIFFICULTY
Easy
Ingredients
- 1 cup low-sodium vegetable broth
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 10 slices whole wheat-bread, toasted and cut into cubes
- 1/4 cup parsley, chopped
- 1 teaspoon dried tarragon
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped fresh cranberries
- 1 cup whole water chestnuts
- 1 cup chopped apple (with skin on)
Directions
- Heat oven to 350 F.
- Lightly coat a 2-quart baking dish with cooking spray.
- In a large skillet, heat the broth over medium heat. Add the celery and onion and sauté until the vegetables are tender, about 5 minutes. Remove from heat. In a large bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts, and chopped apples.
- Add the onion and celery mixture. Stir to mix evenly. Spoon stuffing into the prepared baking dish.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.
Nutrition Facts
Servings: 6 | Calories: 149 | Fat: 2g | Sodium: 217mg | Fiber: 7g | Carbohydrates: 28g | Protein: 6g | Sugars: 7g
Tags: Thanksgiving Recipes
