Ingredients
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4 cups cubed whole-wheat bread, (6 slices)
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4 cups cubed white sandwich bread, (6 slices)
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Giblets from 1 turkey, (see Tip), liver discarded
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1 cup water
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1 ½ teaspoons canola oil
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2 stalks celery, chopped
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1 large onion, chopped
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4 apples, peeled, cored and chopped
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4 teaspoons chopped fresh sage, or 1 1/2 teaspoons dried, rubbed
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2 teaspoons chopped fresh thyme, or 1 teaspoon dried
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1/2 cup chopped fresh or frozen cranberries, (see Tip)
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1 cup reduced-sodium chicken broth
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¼ teaspoon salt
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Freshly ground pepper, to taste
Directions
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Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
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Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
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Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
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Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
Tips
Tips: If you don't have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Nutrition Facts (per serving)
241 | Calories |
4g | Fat |
42g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 cup | |
Calories 241 | |
% Daily Value * | |
Total Carbohydrate 42g | 15% |
Dietary Fiber 6g | 21% |
Total Sugars 13g | |
Protein 11g | 21% |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Cholesterol 55mg | 18% |
Vitamin A 1745IU | 35% |
Vitamin C 6mg | 7% |
Folate 56mcg | 14% |
Sodium 424mg | 18% |
Calcium 100mg | 8% |
Iron 3mg | 14% |
Magnesium 35mg | 8% |
Potassium 254mg | 5% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.