EATING
Apple-cranberry stuffing
Apple-cranberry stuffing
Ingredients
| 2 teaspoons | canola oil |
| 1 1/2 cups | chopped onion |
| 1 1/2 cups | chopped celery |
| 1 | small red bell pepper, chopped |
| 2 | medium Granny Smith or other firm, tart apple, cored and cut into 1/4-inch cubes |
| 1 cup | fresh or thawed frozen whole cranberries |
| 1 cup | evaporated low-fat (2%) milk |
| 2 | large eggs |
| 3 tablespoons | honey |
| 1/4 teaspoon | cinnamon |
| 1/4 teaspoon | ground black pepper |
| 3 ounces | Hawaiian sweet bread or challah, cut into 1/2‑inch cubes and toasted |
| 3 ounces | country-style whole wheat bread, cut into 1/2‑inch cubes and toasted |
Directions
Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium heat. Add onion, celery and bell pepper; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add apples and continue cooking until softened slightly, 5‑8 minutes more. Stir in cranberries and cook, stirring occasionally, until the cranberries begin to soften, about 6 minutes. Remove from heat and let cool slightly.
In small bowl, whisk together milk, eggs, honey, cinnamon, and black pepper; set aside. In large bowl, combine bread cubes with cooled apple-onion mixture and gently toss. Pour in egg-milk mixture and gently toss to coat. Spoon into prepared dish and bake until top is lightly browned and center is set, 30-35 minutes.
8
Servings
15 MINUTES
Prep Time
55 MINUTES
Cook Time
Nutrition facts
| Serving Size | 3/4 cup |
| Calories | 180 |
| Fat | 4 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 55 mg |
| Sodium | 170 mg |
| Carbohydrate | 31 g |
| Fiber | 4 g |
| Protein | 7 g |
