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Apple-Cranberry Stuffing

Apple-Cranberry Stuffing

Ingredients

2 teaspoons canola oil
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 small red bell pepper, chopped
2 medium Granny Smith or other firm, tart apple, cored and cut into 1/4-inch cubes
1 cup fresh or thawed frozen whole cranberries
1 cup  evaporated low-fat (2%) milk 
large eggs 
3 tablespoons  honey 
1/4 teaspoon  cinnamon 
1/4 teaspoon  ground black pepper 
3 ounces  Hawaiian sweet bread or challah, cut into 1/2‑inch cubes and toasted 
3 ounces  country-style whole wheat bread, cut into 1/2‑inch cubes and toasted 

Directions

Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray.

In large nonstick skillet, heat oil over medium heat. Add onion, celery and bell pepper; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add apples and continue cooking until softened slightly, 5‑8 minutes more. Stir in cranberries and cook, stirring occasionally, until the cranberries begin to soften, about 6 minutes. Remove from heat and let cool slightly.

In small bowl, whisk together milk, eggs, honey, cinnamon, and black pepper; set aside. In large bowl, combine bread cubes with cooled apple-onion mixture and gently toss. Pour in egg-milk mixture and gently toss to coat. Spoon into prepared dish and bake until top is lightly browned and center is set, 30-35 minutes.

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8

Servings

15 MINUTES

Prep Time

55 MINUTES

Cook Time


Nutrition Facts

Serving Size 3/4 cup
Calories 180
Fat 4 g
Sat Fat 0.5 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 170 mg
Carbohydrate 31 g
Fiber 4 g
Protein 7 g
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