Happy Holidays! We want to help you celebrate right by bringing you this festive recipe from the American Diabetes Association that will fill you up and keep you feeling healthy. Don’t let the ingredients list fool you, this is a beginner-friendly recipe for some delicious Sage Stuffing.
- 30 slices (1-ounce each) day-old whole grain bred, crusts removed, cut into small cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large celery stalks, chopped
- 1/3 cup coarsely chopped walnuts
- 1/2 bunch fresh sage, stems removed, coarsely chopped
- 3 cups hot low-fat, reduced-sodium chicken broth
- 1 egg, lightly beaten
- 1/2 cup dried cranberries or dried cherries, coarsely chopped
- Kosher salt and fresh-ground black pepper to taste
1. Preheat the oven to 375⁰F. Add the bread to a large bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.
3. Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.