Apricot Almond Stuffing

Here’s a stuffing recipe that won’t leave you feeling stuffed!

Instead of the typical saturated  fat-laden stuffing, this recipe offers whole grains, fruits, vegetables and nuts – all in a delicious dish. When selecting a bread for this stuffing, use a less dense whole grain bread for a lighter result.
Dried apricots and metal scoop

Apricot Almond  Stuffing

Makes 6 – 8 servings

6 cups (1.5 L) 1/2-inch/ 1.25 cm whole grain bread  cubes
1 tbsp  (15 mL) extra virgin olive oil
1 large onion, chopped
1 cup (250 mL) chopped celery
1/2 cup (125 mL) chopped  dried apricots
3 tbsp (45 mL) toasted slivered almonds
1 1/3 cups  (325 mL) homemade or canned low sodium  turkey, chicken or vegetable broth
1 large egg
1 egg white
1 tbsp (15 mL) chopped fresh or 1 teaspoon (5 mL) dried sage
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
Vegetable oil cooking spray

In a preheated 400°F/ 200°C, toast bread cubes on a baking sheet in a single layer for 12 to 15 minutes   to dry. Remove from oven and lower oven temperature to 350°F/ 180°C.

Heat oil in a heavy skillet over medium  heat. Add onions and sauté until soft, about 8-10 minutes. Add celery; sauté another 5 minutes. Add apricots and continue to sauté another 5 minutes.

In a small bowl, mix together broth, egg and egg white until well blended; set aside.

Transfer onion mixture  to a large bowl; add bread cubes, almonds, sage,  salt and pepper. Stir to mix. Add liquid mixture; stir until the bread  is thoroughly moistened . Transfer stuffing to a 1.2– qt/ 1.5-l shallow baking dish coated with vegetable oil cooking spray. Cover with foil sprayed with vegetable oil cooking spray, sprayed side down.

Bake for 40 minutes; uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

Per 8-serving nutritional information:
Calories:   149
Protein:  6  grams
Fat:  5  grams
Saturated Fat: 1 gram
Carbohydrate: 21 grams
Dietary Fibre:   4 grams
Sodium: 310 milligrams

Per 6-serving nutritional information:
Calories:   199
Protein:  7  grams
Fat:  7  grams
Saturated Fat: 1 gram
Carbohydrate: 28 grams
Dietary Fibre:   5 grams
Sodium: 416 milligrams

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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