Sage Stuffing

Prep time: 15 minutes
Servings: 12


30 slices day-old whole grain bread, crusts removed, cut into small cubes
1 Tbsp olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
½ bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced sodium chicken broth
1 egg, lightly beaten
½ cup dried cranberries or cherries, coarsely chopped
Kosher salt and fresh-ground pepper to taste


Preheat oven to 375°F. Add bread to a large bowl.
Heat the olive oil in a large skillet over medium heat. Add the onions and celery and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for one minute.
Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the mixture, and mix well. Add in the cranberries or cherries. Season well with salt and pepper.
Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for 40-45 minutes, or until the top is brown and crusty.
Nutrition Facts: Calories: 190, Fat: 6 g, Carbs: 28 g, Fiber: 5 g, Sodium: 385
Recipe adapted from The American Diabetes Association

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