Apple-Walnut Stuffing
Prep: 20 minutes
Bake: 55 minutes • Serves: 12
18 (1/2-inch-thick) slices whole wheat bread, cut into 1/2-inch cubes
6 tablespoons PICS unsalted butter
3 medium celery ribs, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
2 Market 32 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
2 teaspoons chopped fresh sage leaves
1-1/2 teaspoons PICS salt
1-1/2 teaspoons PICS ground black pepper
3/4 teaspoon poultry seasoning
2 cans (14 ounces each) PICS less-sodium chicken broth
3 PICS large eggs
1-1/2 cups coarsely chopped PICS walnuts, chopped
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Place bread on 2 rimmed baking pans; bake 15 minutes or until bread is lightly crisped. Cool bread; transfer to large bowl.
2.In large skillet, melt butter over medium heat. Add celery and onion; cook 3 minutes or until onion is almost tender, stirring occasionally. Add garlic, apples, sage, salt, pepper and poultry seasoning; cook 4 minutes or until apples are tender-crisp, stirring occasionally. Add broth; heat to a simmer over medium heat. Remove from heat.
3.In small bowl, whisk eggs. Pour vegetable mixture over bread. Add eggs and walnuts; toss gently. Spread bread mixture in prepared dish; bake 55 minutes or until top is lightly browned. Makes about 12 cups.
Approximate nutritional values per serving (1 cup):
345 Calories, 19g Fat (5g Saturated), 62mg Cholesterol, 694mg Sodium,
34g Carbohydrates, 5g Fiber, 7g Sugars, 4g Added Sugars, 12g Protein