Many families have their tried-and-true recipes for special holidays and ours is no different. Whenever I tried a new stuffing recipe my Dad was disappointed that it wasn’t the traditional bread stuffing he was used to. So, in honor of Dad, I am are sharing a very traditional bread stuffing with you.
It slices effortlessly through the bread without crushing it. The recipe calls for day-old bread, but fresh bread will work if you place the bread cubes in the oven on low heat until they dry out.
Slicing the apple is a snap with the 4" Gourmet Paring Knife.
Calories: 170, calories from fat: 40, total fat: 4.5 g, saturate fat: 0.7 g, trans fat: 0.0 g, cholesterol: 0 mg, sodium: 280 mg, potassium: 215 mg, total carbohydrate: 27 g, dietary fiber: 2 g, sugars: 5 g, protein: 5 g, phosphorus: 65 mg.
Reprinted with permission from the American Diabetes Association. Copyright 2013 by the American Diabetes Association
Herbed Bread Stuffing
- 2 tablespoons extra virgin olive oil
- 2 stalks celery, sliced
- 1 medium onion, diced
- 1 large apple, diced
- 1-2 teaspoons poultry seasoning, such as Bell's or McCormick
- 4 cups low-sodium chicken or vegetable stock
- Large loaf of day-old bread, cubed (1 bag unseasoned stuffing cubes)
- 1/2 cup fresh herbs, such as Italian parsley, thyme, sage, or chives, chopped (a combination of your favorite herbs will also work well)
- Place olive oil in large sauté pan. Add celery and onion and sauté until softened, approximately 3-5 minutes. Add apple and poultry seasoning. Toss well. Add stock and simmer 2-3 minutes. Add bread cubes and fresh herbs and toss well. Set aside to cool before stuffing poultry or pork.
- You can also bake this stuffing in an ovenproof casserole dish rather than stuffing the bird. Bake at 350 F for 30 minutes. If you want crispy stuffing, bake uncovered. If you like a softer stuffing, you will want to cover.
Use 1 cup dried fruit such as cranberries or apricots, sun-dried tomatoes, or chestnuts in place of the apple.
Exchanges: 2 starch, 1/2 fat