- Yield: 18 (1/2 cup) servings
- Cooking Time: 30 minutes
- Prep Time: 10 minutes
- Total Time: 40 minutes
1/4 cup olive oil, 2 1/2 cups celery, diced, 2 1/2 cups yellow onion, diced, 4 cups mushrooms, sliced, 1 tablespoon dried apricot, chopped, 2 tablespoons dates, chopped, 2 tablespoons walnuts, toasted and chopped, 1 1/2 tablespoons fresh sage, chopped, 1 1/2 tablespoons fresh thyme, chopped, 1/16 teaspoons ground nutmeg, 1/16 teaspoons ground cloves, 1/2 teaspoon ground black pepper, 1-1/2 cups low sodium chicken broth, 18 ounces whole wheat bread, cut into cubes, nonstick cooking spray
Follow the prep technique next to each ingredient. Preheat oven to 350˚F In a medium saucepan combine olive oil, celery, onions, mushrooms, garlic, fresh herbs and broth. Cover and sauté on medium heat just until soft. Combine bread, dried fruit, walnuts and spices with the wet ingredients. Spray a casserole with nonstick cooking spray and add the stuffing mixture. Bake covered for 20 minutes. Uncover and bake 10 more minutes for a crisp crust.
Appetizers and Sides, Diabetes-friendly, High fiber, Low carbohydrate / low sugar, Low cholesterol, Low sodium, Peanut-free, Whole grain
- Saturated Fat: