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Health Information Library Recipes Stuffing with cranberries

Stuffing with cranberries

Nutrition Facts

Serving Size 1/2 cup
Calories 148

Amount Per Serving
Monounsaturated fat 0.5 g
Saturated fat 0.5 g
Total fat 2 g
Sodium 217 mg
Cholesterol 0.5 g
Dietary fiber 5 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Think outside the bird. Baking stuffing separately saves calories and fat.

Ingredients

(Serves 6)
  • 1 cup low-sodium chicken broth
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 10 slices whole-wheat bread, toasted and cut into cubes
  • 1/4 cup chopped parsley
  • 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 the oven to 350 F. Lightly coat a 2-quart baking dish with cooking spray.

In a large skillet, heat the chicken broth over medium heat. Add the celery and onion and saute 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.

Last Updated: September 14th, 2021