Whole-Grain Stuffing with Cranberries and Walnuts - 3 pts

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Whole-Grain Stuffing with Cranberries and Walnuts - 3 pts

1 24-oz. loaf sliced 100% whole wheat bread, one day old

2 cups dried cranberries, or mix of dried cranberries, cherries and

golden raisins

2 tsp. canola oil

1 medium onion, chopped

1 bunch scallions (green onions), trimmed and finely chopped

2 tsp. dried thyme, or to taste

1/2 cup chopped walnuts

1/4 cup finely chopped flat-leaf parsley

1/4 cup chopped fresh chives

Salt and freshly ground black pepper, to taste

3 1/2 cups (about) canned non-fat, reduced-sodium broth, heated until

hot

 

Preheat oven to 250 degrees.

 

Arrange bread slices on oven rack and leave in oven until very dry but

not brown, about 30 minutes. Shut off oven and allow bread to cool

until easily handled. Transfer bread to large bowl. Turn oven back on

and preheat to 325 degrees.

 

Meanwhile, place dried fruit in large, heat-proof bowl and cover with

very hot water. Let stand until water is lukewarm. Drain and set fruit

aside in large bowl.

 

Heat a non-stick pan over medium-high heat until very hot. Place oil

in pan and heat until very hot. Add onion and sauté, stirring

constantly, until onion is translucent and golden. Stir in scallions

and thyme. With slotted spoon, transfer mixture to bowl containing

drained fruit.

 

In a large bowl break bread into coarse crumbs. Mix in dried fruit and

sautéed onions. Mix in walnuts, parsley and chives. Season to taste

with salt and pepper.

 

Tossing gently so stuffing does not get compacted, and constantly so

liquid is evenly distributed, add enough hot broth until mixture is

moist but not wet. (Depending on type of bread used, additional broth

may be needed.) Taste and adjust seasoning if necessary, adding salt,

pepper and thyme, if desired. If mixture seems dry, add additional hot

broth, as desired.To bake stuffing, lightly coat a shallow baking pan

with canola oil spray and transfer stuffing to 9x13 " pan. Using canola

oil spray, lightly coat the dull side of a sheet of foil large enough

to seal pan. Cover and seal baking pan with foil (shiny side out) and

bake about 1 hour. If less moist stuffing with a slightly crisp top is

desired, remove foil halfway through baking time.

 

Serve immediately or store, tightly covered, in refrigerator for up to

2 days. Reheat chilled stuffing before serving.

 

Makes 9 cups of stuffing or 18 one-half cup servings.

Per serving: 175 calories, 4 g. total fat (<1 g. saturated fat), 28 g.

carbohydrate, 6 g. protein, 4 g. dietary fiber, 293 g. sodium.

 

Source: The American Institute for Cancer Research Dec. 2006 e-

Newsletter

Formatted by Chupa Babi in MC: 12.14.06

 

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