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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Savory Fruited Stuffing

The stuffing can be refrigerated for up to 24 hours before baking to allow the broth to soak in.

Cooking Light NOVEMBER 2001

  • Yield: 10 servings (serving size: 1 cup)

Ingredients

  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup dried mixed-fruit bits
  • 2 tablespoons butter
  • 2 cups finely chopped onion
  • 1/2 cup thinly sliced celery
  • 1 (14-ounce) package cubed country-style stuffing mix (such as Pepperidge Farm)

Preparation

Preheat oven to 350°.

Combine broth and dried fruit in a small microwave-safe bowl; microwave at HIGH for 2 minutes or until hot. Cover and let stand 10 minutes.

Melt the butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until tender, stirring occasionally. Add broth mixture, and bring to a simmer. Remove from heat; stir in stuffing mix, tossing well.

Spoon stuffing into a 13 x 9-inch baking dish; cover and refrigerate for 2 hours. Cover and bake at 350° for 30 minutes.

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 16%
  • Fat: 4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.2g
  • Carbohydrate: 41g
  • Fiber: 3.9g
  • Cholesterol: 6mg
  • Iron: 2mg
  • Sodium: 597mg
  • Calcium: 58mg
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Savory Fruited Stuffing recipe

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