I’ve posted this recipe once before, but with Canadian Thanksgiving just around the corner, I thought it was time to share it again. It’s made with healthier ingredients than your typical stuffing recipes, including 100% whole wheat bread, apples and sunflower seeds. It tastes totally awesome and always gets rave reviews! If you make it, be sure to let me know how you like it. I love it and so does my family. Enjoy!
Serves 10 to 12
10 cups (2.5 L) cubed, lightly toasted whole wheat bread
2 tbsp (30 mL) extra virgin olive oil
2 medium red onions, diced
1 ½ cups (375 mL) celery, diced
2 garlic cloves, minced
1 cup (250 mL) dried cranberries
¾ cup (185 mL) sunflower seeds
2 Granny Smith apples, chopped
1 cup (250 mL) fresh parsley
3 tbsp (45 mL) chopped fresh sage leaves (or 1 tbsp/15 mL dried)
3 tbsp (45 mL) chopped fresh rosemary (or 1 tbsp/15 mL dried)
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 ½ cups (375 mL) low sodium chicken stock
1. Preheat oven to 375°F (190°C). Spread the whole wheat bread cubes in a single layer on a large baking sheet. Baked for 5 to 7 minutes or until evenly toasted. Transfer toasted bread cubes into a large bowl. Add the dried cranberries, sunflower seeds, chopped apples and parsley.
2. In a large frying pan sauté the onions over medium heat until starting to brown. Add the celery, sage, rosemary and thyme and cook, stirring, until celery starts to soften. Add garlic and cook, stirring, for another 30 seconds.
3. Add cooked onion, celery and herb mixture to the rest of the ingredients in the large bowl. Mix all ingredients together lightly while drizzling chicken stock over the mixture.
4. Spoon stuffing into turkey until loosely filled. Put remainder in a baking pan. Put pan in the oven during the last 30 minutes of turkey cooking time (keep covered with foil for the first 20 minutes).
Nutritional Information Per Serving (per 1 cup/250 mL): 238 cal, 8.5 g fat, 1 g saturated fat, 37 g carbohydrates, 12 g sugars, 5.5 g fibre, 6 g protein, 195 mg sodium