Recipe: Stuffing with cranberries

Dietitian's tip: Stuffing is usually baked within the food in which it's stuffed, such as a turkey or chicken. This version bakes the stuffing separately, saving calories and fat. If you prefer extra-moist stuffing, add more chicken broth or water.

High fiber = at least 5 g of fiber per serving

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low fat = no more than 3 g of fat per serving

SERVES 6

Ingredients

1 cup low-sodium chicken broth

1 cup chopped celery

1/2 cup chopped onion

10 slices whole-wheat bread, toasted and cut into cubes

1/4 cup chopped parsley

1 teaspoon dried tarragon

1/2 teaspoon paprika

1/8 teaspoon ground nutmeg

1/2 cup chopped fresh cranberries

1 cup whole water chestnuts

1 cup chopped apple

Directions

Preheat the oven to 350 F. Lightly coat a 2-quart baking dish with cooking spray.

In a large skillet, heat the chicken broth over medium heat. Add the celery and onion and saute until the vegetables are tender, about 5 minutes. Remove from heat.

In a large bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts and chopped apples. Add the onion and celery mixture. Stir to mix evenly.

Spoon stuffing into the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1/2 cup
Calories	147	Cholesterol	1 mg
Protein	5 g	Sodium	263 mg
Carbohydrate	29 g	Fiber	5 g
Total fat	2 g	Potassium	256 mg
Saturated fat	0.5 g	Calcium	51 mg
Monounsaturated fat	1 g