Hearty whole grain bread, sweet apples and raisins and crunchy pecans make a stuffing that is special enough for the holiday table, but so easy to make that you’ll serve it throughout the fall and winter. It’s delicious with your Thanksgiving turkey — or with roast chicken or pork tenderloin. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)
6 cups (½-inch) 100% whole wheat bread cubes
1 (14½ -ounce) can reduced-sodium chicken broth
1/3 cup golden raisins
1 tablespoon olive oil
1 small onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 medium apple, peeled and cut into 1/2-inch cubes
1 teaspoon dried sage leaves
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup toasted pecans, chopped
2 tablespoons chopped fresh Italian parsley
1. Preheat the oven to 350°F. Place the bread cubes in a single layer in a large rimmed baking pan. Bake, stirring once, until the cubes are lightly toasted, 12 to 15 minutes. Set aside. Maintain the oven temperature.
2. Meanwhile, place ¼ cup of the broth in a small saucepan and bring to a simmer. Remove from the heat and add the raisins. Cover and let stand about 15 minutes.
3. Coat a 2-quart (10-x-7-inch) glass or ceramic baking dish with cooking spray.
4. Heat the oil in a large nonstick skillet over medium heat. Add the onion, carrot and celery and cook, stirring often, until the vegetables are softened, about 8 minutes. Stir in the apple, sage, salt and pepper and cook, stirring occasionally, until the apple begins to soften, about 5 minutes. Transfer the vegetable mixture to a large bowl and stir in the bread cubes, the raisin mixture (including any unabsorbed broth), pecans and parsley. Add the remaining broth from the can and stir until the broth is absorbed.
5. Spoon the stuffing into the prepared baking dish, cover with foil, and bake 20 minutes. Uncover and bake until the top of the stuffing is lightly browned, about 15 minutes longer.
Each serving (1 cup): 154 calories, 20 g carbohydrate, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 3 g fiber, 4 g protein, 297 mg sodium
Carbohydrate choices: 1
Exchanges*: ½ starch, ½ carbohydrate, 1 fat
Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.
© 2014 The DX: The Diabetes Experience