Apple Cranberry Turkey Stuffing
Ingredients
- 1 lb bread 450g
- 4 celery sticks
- 3 medium sized carrots
- 2 apple
- ¾ cup dried cranberries 90g
- 2 large eggs beaten
- 2 ½ cups low-fat milk 620ml
- ½ tablespoon butter
- 1 teaspoon dry sage
- 1 teaspoon dry thyme
- 1 ½ teaspoon parsley flakes
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C)
- Wash carrots, celery sticks and apples. Peel carrots, and apples. Cut the carrots, apples, and celery sticks into small cubes. Cut dry bread into cubes. Beat the eggs in a small bowl.
- In a skillet over medium heat, melt the butter. Add the carrots and celery sticks and saute, stirring occasionally, until softened.
- In a large mixing bowl, combine the dry bread cubes, cranberries, apple, and sauteed carrots and celery sticks.
- Sprinkle in the dried sage, dried thyme, parsley flakes, and salt. Add the beaten eggs.
- Add low-fat milk gradually, until mixture is desired consistency. The amount of milk will depend on how dry the bread is and how you like your stuffing. It should be moist but not soggy. Toss everything together until well combined.
- Transfer bread mixture to the baking dish, and bake it for about 30 to 35 minutes, or until the top is golden brown.
Notes
- Gallbladder diet: instead of sauteeing carrots and celery sticks on butter, you can saute them in a non-stick pan with a few droplets of cooking oil.
- Apple: choose the firm apple like Fuji, Jonathan, Gala or Granny Smith. If you are not sure which one to choose, in the paragraph above I explained flavors of the apples and what they will taste like in the stuffing. My favorite is Granny Smith apple.
- Bread: bread is the king, so it is important to choose the correct one. I usually make stuffing with seeded whole wheat bread. In the paragraph above I mentioned a few bread options and how they will taste in the stuffing. My favorite is seeded whole wheat bread.