Stuffing with Cranberries

Stuffing? Yes. Cranberries? Yes. Stuffing AND cranberries together? Yes, please! This healthy and hearty recipe combines two Thanksgiving favorites into one delicious dish. Swap out white bread for whole-wheat bread, and you’ll get a boost of fiber. Diets high in fiber can help you maintain a healthy weight and lower your risk of diabetes, heart disease, and some types of cancer. Bonus with this recipe: If you or any of your guests are vegetarian or vegan, rejoice. This recipe is both.

Ingredients

1 cup low-sodium vegetable broth

1 cup celery, chopped

1/2 cup onion, chopped

10 slices whole wheat-bread, toasted and cut into cubes

1/4 cup parsley, chopped

1 teaspoon dried tarragon

1/2 teaspoon paprika

1/8 teaspoon ground nutmeg

1/2 cup chopped fresh cranberries

1 cup whole water chestnuts

1 cup chopped apple (with skin on)

Directions

Heat oven to 350 F.

Lightly coat a 2-quart baking dish with cooking spray.

In a large skillet, heat the broth over medium heat. Add the celery and onion and sauté until the vegetables are tender, about 5 minutes. Remove from heat. In a large bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts, and chopped apples.

Add the onion and celery mixture. Stir to mix evenly. Spoon stuffing into the prepared baking dish.

Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.

Nutrition Facts

Stuffing with Cranberries