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Stuffing with CranberriesHappy Thanksgiving

Happy Healthy Holidays!

Stuffing with Cranberries with whole wheat bread cubes adding tons of nutrition along with onion, celery, parsley, cranberries, chestnuts and apple. Tarragon, paprika and nutmeg lend the finishing touches.

Stuffing with Cranberries

Recipe Ingredients

4 cups whole wheat bread cubes
1 cup chicken broth
1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup parsley, chopped
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1/2 cup cranberries, chopped
1 cup whole water chestnuts
1 cup chopped apples

Recipe Directions

Preheat oven to 400 degrees.

In a large skillet, saute the chopped celery and onion in the chicken broth until tender.

Remove from heat. In a large bowl, combine the bread cubes, chopped parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Stir in the sauted onion, celery and any remaining broth.

Spray a two-quart baking dish with nonstick spray. Spoon mixture into the dish. Cover; bake at 350 for 20 minutes; uncover. Bake 10 more minutes. Serve hot.

Recipe Note

For moister stuffing, add more chicken broth or water. Baking stuffing separately from the turkey saves calories and fat.

Nutrition Information

Recipe yields 10 servings
Serving size: 1/2 cup
Calories: 190; Fat: 2g; Cholesterol: trace; Sodium: 455mg; Protein: 7g; Carbohydrate: 36g; Fiber: 9g

Percent calories from fat: 10g
Percent polyunsaturated: 4g
Percent saturated: 2

Diabetics or those following calorie-controlled diets may count one serving (1/2 cup) as: 2 starch, 1 fat serving.

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Thanksgiving Tidbit

Thanksgiving in America started as a traditional New England holiday that celebrated family and community. The first Thanksgiving celebration lasted three days.