This dish reminds us of Thanksgiving with many flavors arising. There is the chewiness from the bread, sweetness from the dried cranberries, and earthy from the rosemary and almonds. This celebration of stuffing has great sources of vitamin A and vitamin C. There is even high protein in a single serving, about as much as a cup of milk!
9″ x 13″ pan (7 cups)
1 loaf (about 1 lb) french bread, cut into small chunks*
1/4 cup extra virgin olive oil
1 cup kale (or swiss chard), chopped
1 cup onion, chopped
1 cup celery, chopped
1 large apple, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh rosemary, chopped
1/4 cup parsley, chopped
1/2 cup almonds, sliced
1/3 cup dried cranberries
1 1/4 cup vegetable broth, low sodium*
1/2 tsp black pepper
- Preheat oven to 375 degrees F
- Tear or cut the bread into small chunks. Three options are to leave the torn chunks out on the counter overnight to dry out, toast them in the oven for 10 minutes, or use the torn chunks immediately.
- When the bread chunks are done, place in a large bowl and add the kale.
- In a large sauté pan, add olive oil and cook the onion, celery, apple, sage, rosemary, parsley, and black pepper for 10-15 minutes, until the onions become tender.
- Add the onion mixture to the bowl with the toasted bread and kale (or swiss chard).
- Add the almonds and cranberries.
- Add the broth to moisten the bread and stir around until incorporated.
- Dump the stuffing into an oiled 9″ x 13″ casserole dish. Bake for 30 minutes.
*Can use french, italian, ciabatta bread
*If not vegetarian, use Swanson’s Chicken Broth Unsalted, or Chicken Broth 33% Less Sodium
Nutrition per Serving (2/3 cup serving): 252 calories, 7g protein, 35g carbs, 3g fiber, 9g fat, 1g sat fat, 316mg sodium