Apple and Onion Stuffing

Total Time:
1 hr
20 min
40 min

8 servings

  • 6 slices light bread
  • 1 tablespoon light whipped butter or light buttery spread
  • 2 cups chopped sweet onion
  • 1 cup chopped celery
  • 1 tablespoon minced shallots
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon salt
  • Black pepper
  • 1/3 cup fat-free chicken broth, room temperature, plus more, if needed
  • 1/4 cup fat-free liquid egg substitute
  • 4 cups chopped Fuji apples
  • 1/4 cup minced fresh parsley
  • 1/4 cup raisins (not packed)
  • Preheat the oven to 350 degrees F.

  • Lightly toast the bread slices. Cut them into cubes and set aside.

  • Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.

  • Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.

  • Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.

  • Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.

  • Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.

  • While the stuffing is still warm, mix gently, if needed. Devour!

  • PER SERVING (1/8th of recipe, about 1 cup): 108 calories, 1g fat, 206mg sodium, 24g carbs, 4.25g fiber, 12g sugars, 3g protein

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