STUFFING WITH CRANBERRIES AND WALNUTS
- vegetable oil spray
- 1 9-inch round loaf of whole-grain bread
- 3 tbs olive oil
- 4 stalks of celery, diced
- 1 medium yellow onion, diced
- 1 tbs chopped sage
- salt and pepper
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 2-1/2 cups low-sodium vegetable broth
- 1 egg, beaten
Cooking time 25mins
1--Preheat oven to 350. Spray a 9x13-inch baking dish with cooking spray. Set aside.
2--Tear or cut bread into approxiately one-inch chunks. Place bread on a large cookie sheet or baking pan. Bake in oven for approximately 15 minutes, or until bread is slightly toasted.
3--In a large pan, heat oil. Add celery and onion and cook over medium heat until tender, approximately 8 minutes. Add sage and salt and pepper to taste. Cook over medium heat for about one minute. Transfer mixture to a large bowl. Mix in bread, cranberries and walnuts.
4--In a medium bowl, whisk together broth and egg. Pour over bread mixture and stir to combine. Transfer stuffing to prepared baking dish. Cover with foil.
5--Bake for 30 minutes. remove foil and bake an additional 15 minutes, until top is golden brown. Serve warm.