Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed sage in this recipe; the ground version is too bitter. Source: EatingWell Magazine, Holiday Issue 1995

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Ingredients

Directions

  • 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.

  • 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.

  • 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

241 calories; 3.6 g total fat; 0.5 g saturated fat; 55 mg cholesterol; 424 mg sodium. 254 mg potassium; 41.8 g carbohydrates; 6 g fiber; 13 g sugar; 10.5 g protein; 1745 IU vitamin a iu; 6 mg vitamin c; 55 mcg folate; 100 mg calcium; 2 mg iron; 35 mg magnesium;

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