Nutritional Info

Nutrition Facts

Serving Size 1 (126g)

Calories 279
Calories from Fat 82 (29%)
Amount Per Serving %DIV
Total Fat 9.1g 14%
Saturated Fat 2.5g 13%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 43.5mg 14%
Sodium 414.2mg 18%
Potassium 149.9mg 3%
Total Carbohydrate 32.6g 11%
Dietary Fiber 1.3g 5%
Sugars 1.4g
Protein 14.1g 28%

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Recipe Description
This stuffing recipe is wonderful for the holidays, but it also works at anytime of year. Try it with meatloaf or baked chicken, too.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  white bread or italian bread
2 Tablespoon(T)  vegetable oil, divided
2 Cup(c)  onions, chopped
3 Clove(clv)  garlic, chopped
2   ribs celery, chopped
2   large apples, cored and chopped
1/4 Teaspoon(t)  sage, dried
1 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  pepper, freshly ground
1/2 Cup(c)  walnuts or pecans, chopped
2 Cup(c)  reduced sodium, defatted chicken or vegetable broth
1 Tablespoon(T)  unsalted butter

Preparation

Cut the bread into 1/2 to 1 inch cubes. Lay out on a baking sheet and allow to stale until dried out but not hard. This can be accomplished in a warm oven. Heat 1 tablespoon of the oil in a large nonstick skillet, and saute the onions, garlic and celery until the onions soften and begin to change color, about 5 minutes. Keep the pan covered between stirrings. Add the apples and continue to cook until they wilt. Stir in the sage, thyme, cinnamon, salt and pepper and remove from the heat. Meanwhile, preheat the oven to 350° F. Toss together the sauteed mixture, the bread cubes and the nuts in a large bowl. Pour in the broth and toss once more. Put into a 2 1/2 to 3 quart casserole. Drizzle on the remaining oil and dot with the butter. Place in the oven and bake, uncovered, for 30 to
35 minutes.

Additional notes

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Apple and Nut Stuffing
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