Kaiser Permanente dietitian Malia Cabral gave us some tips to make your favorite Thanksgiving dishes a little healthier. Here's a recipe for stuffing:
Healthy Harvest Stuffing
Italian Bread, whole wheat – 1 pound loaf, cut into 1-inch pieces
Walnuts – ¾ cups, coarsely chopped
Dried Cranberries – 2/3 cup
Olive Oil – 1 tablespoon
Onion – 1 small, finely chopped
Celery Stalk w/ Leaves – 1 medium, chopped fine, about ½ cup
Shiitake Mushrooms – 8 ounces, cleaned, stems removed, chopped
Granny Smith Apple – 1 apple, cored and diced
Fresh Parsley Leaves – 1/3 cup, minced
Fresh Sage Leaves – 1 tablespoon, minced
Fresh Thyme Leaves – 1 tablespoon, minced
Chicken Broth, reduced sodium – 3 cups (you may not need to use it all)
Coarse Salt, optional
Fresh Ground Pepper
Spray Olive Oil
Yield 8 cups
Preheat oven to 400 degrees with oven rack in middle position.
Place bread on rimmed baking sheet and bake until crisp, tossing occasionally, about 10 minutes. Transfer to large bowl. Add walnuts and dried cranberries.
In large nonstick skillet, heat oil over medium heat. Add onion, celery and mushrooms. Cook, stirring occasionally until vegetables have softened, about 5 minutes. Add apples and continue to cook until almost tender, about 5 minutes. Add parsley, sage and thyme; cook while stirring until fragrant about 30 seconds. Remove from heat and season with salt and pepper.
Combine onion mixture with bread mixture. Add broth to thoroughly moisten bread without soaking it (there shouldn’t be any excess broth in the bottom of the bowl). Spoon stuffing into 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, and bake until golden brown, about 15 minutes more.
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