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Turkey Day Recipe Countdown: Whole Wheat Bread Stuffing




6 pieces Whole wheat bread, diced (day old is preferred)

1 Tablespoon Butter, unsalted

¼ cup Onion, diced

¼ cup Carrot, diced

¼ cup Celery, dice

1 cup Granny smith apples, peeled, and diced

1 cup Low sodium chicken broth

¼ cup Apple juice

1 Tablespoon Rosemary

2 teaspoon Thyme, fresh, chopped

¼ teaspoon Sea salt

½ teaspoon Black pepper


  • Preheat oven to 400°F.
  • Arrange bread in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown.
  • In a large skillet over medium high heat, add butter and then sauté onion, celery and carrots.  Sauté mire poix for 3 to 5 minutes or until translucent and tender.
  • Add apples and herbs to pan.
  • In a large bowl, combine toasted bread, chicken broth, apple juice, vegetable mixture, salt and pepper.
  • Arrange in a 13×9 inch baking dish.
  • Bake in oven for 30 to 40 minutes covered.  Then uncovered for about 5 to 10 minutes or until most of the liquid has been absorbed and the top is golden brown.

Number of Servings: 8

Serving Size: ½ cup

Calories: 107

Fat Grams: 1.5

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