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Apple & Onion Stuffing
PER SERVING (1/8th of recipe,
about 1 cup): 108 calories, 1g fat, 206mg sodium, 24g carbs, 4.25g fiber, 12g
sugars, 3g protein -- PointsPlus® value 3*
Prep: 20 minutes Cook:
40 minutes
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Ingredients
- 5-6 slices whole wheat bread, cut into cubes (look for a loaf with whole grain or whole wheat as the first ingredient listed)
- 1 Tbl olive or grapeseed oil
- 2 cups chopped sweet onion
- 1 cup chopped celery
- 1 tbsp. minced shallots
- 1/2 tbsp. minced garlic
- 1/4 tsp. salt
- 1/3 cup fat-free chicken broth (plus more if needed), room temperature
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 4 cups chopped Fuji apples
- 1/4 cup minced fresh parsley
- 2 Tbl golden raisins
- Optional: black pepper
Directions
Preheat oven to 350 degrees. Spray a medium baking pan with nonstick spray and set aside.
Lightly toast bread slices. Cut them into cubes and set aside.
Add oil to a large pot over medium heat on the stove. Add onion, celery, shallots, garlic, and salt. Add pepper, if desired. Stirring frequently, sauté veggies until softened, about 6 minutes.
Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
Transfer stuffing mixture to the baking pan. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 - 15 minutes.
While the stuffing is still warm, mix gently if needed.
Preheat oven to 350 degrees. Spray a medium baking pan with nonstick spray and set aside.
Lightly toast bread slices. Cut them into cubes and set aside.
Add oil to a large pot over medium heat on the stove. Add onion, celery, shallots, garlic, and salt. Add pepper, if desired. Stirring frequently, sauté veggies until softened, about 6 minutes.
Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
Transfer stuffing mixture to the baking pan. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 - 15 minutes.
While the stuffing is still warm, mix gently if needed.
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