Make this cholesterol-friendly harvest bread stuffing at Thanksgiving, or any time you need a heart healthy side dish.
|6 cups cubed whole wheat bread||1 cup chopped walnuts, almonds or pecans|
|1 cup Granny Smith Apple, chopped||¾ cup chopped onion|
|1 cup pear, chopped||¾ cup chopped celery|
|1 cup raisins||1 Tbsp canola oil|
|1 cup fresh cranberries||1 egg, beaten or ¼ cup egg substitute|
|½ cup apple cider or juice||1 tsp cinnamon|
|½ tsp poultry seasoning|
Sauté apple, pear, onions, celery and nuts in oil for 5 minutes. Remove from heat. Add cinnamon and poultry seasoning.
Toss together bread cubes, raisins, cranberries and apple mixture.
Stir in egg and apple cider. Use less apple cider if you prefer a drier stuffing.
Spray pan with vegetable oil spray. Spoon stuffing in pan.
Baked covered at 350 for 30-40 minutes.
Remove cover during last 10 minutes of baking if you want a crusty top.
Makes 10 cups.