Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.
Makes: 8 servings, 1 cup each
Active Time: 40 minutes
Total Time: 50 minutes
- 4 cups cubed whole-wheat bread, (6 slices)
- 4 cups cubed multi-grain bread, (6 slices)
- Giblets from 1 turkey, (see Tip), liver discarded
- 1 cup water
- 1 1/2 teaspoons canola oil
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 apples, peeled, cored and chopped
- 4 teaspoons chopped fresh sage, or 1 1/2 teaspoons dried, rubbed
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
- 1/2 cup chopped fresh or frozen cranberries, (see Tip)
- 1 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Preheat oven to 350°F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
- Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
- Reduce oven temperature to 325°. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
- Tips: If you don't have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.
- To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Per serving: 241 calories; 3 g fat (1 g sat, 1 g mono); 31 mg cholesterol; 43 g carbohydrates;
9 g protein; 5 g fiber; 408 mg sodium; 170 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Folate (19% dv)
Carbohydrate Servings: 2.5
Exchanges: 2 starch, 1 fruit