Sourdough Stuffing with Apples and Ham

Cooking Light
Prepare the onion mixture up to 3 days ahead. Cover and store in the refrigerator. You can also toast the bread up to 3 days ahead; store it in an airtight container. Before serving, combine the onion mixture and bread, then add the broth and bake.
12 servings (serving size: about 1 cup)


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1 (1-pound) loaf sourdough bread, cut into 1/2-inch cubes (about 12 cups)
2 tablespoons butter
2 cups vertically sliced red onion
2 cups thinly sliced celery
2 cups chopped 33%-less-sodium ham (about 10 ounces)
2 cups diced peeled Braeburn apple
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
Cooking spray


Preheat oven to 350°.

Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350° for 18 minutes or until toasted. Remove from oven.

Increase oven temperature to 375°.

Melt butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté 4 minutes or until tender. Add ham and next 5 ingredients (ham through salt); sauté 2 minutes.

Combine onion mixture and bread, tossing gently to combine. Add broth; toss gently to coat. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Cover and bake at 375° for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.

Created date

October 2002

Nutritional Information

Calories 179
Caloriesfromfat 25 %
Fat 4.5 g
Satfat 1.9 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 9.1 g
Carbohydrate 25.4 g
Fiber 2.2 g
Cholesterol 18 mg
Iron 1.5 mg
Sodium 609 mg
Calcium 45 mg