Stuffing with cranberries

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 (with skin on)

Directions

Heat 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.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 148
Total carbohydrate: 28 g
Cholesterol: 0.5 g
Dietary fiber: 5 g
Monounsaturated fat: 0.5 g
Protein: 6 g
Saturated fat: 0.5 g
Serving size: 1/2 cup
Sodium: 217 mg
Total fat: 2 g

DASH Eating Plan Servings

Fruits: 1/2
Grains and grain products: 1 1/2

Diabetes Meal Plan Choices

Fruits: 1/2
Starches: 1 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1 1/2
Fruits: 1/2