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–+ servings

Apple Sage Stuffing

This is Molly's favorite dish and I can see why. The sweet yet tart flavor of the cranberries and apples combined with the savory onions and celery make for a delicious side dish. This recipe is for 10 low protein servings, but what we do is make the bigger batch of the veggies and seasonings and then use that in both a low and high protein version, making less work in the long run. We use two slices of low protein bread per person on diet. I promise everyone will enjoy it.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 c
Course: Dinner, Sides
Calories: 250.8
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 TBSP Butter plus extra to grease baking dish
  • 1 1/2 c Onion cut into 1/4 inch dice
  • 1 1/2 c Celery
  • 1/3 c Shallots cut into 1/4 inch dice
  • 2 3/4 c Granny Smith apples peeled, cored and cut into 1/4 inch dice
  • 1 tsp Sage, fresh chopped
  • 1/2 c Parsley, fresh, chopped
  • 1/2 c Apple Cider
  • 1/2 c Cranberries, dried, sweetened
  • 1/2 tsp fresh ground black pepper
  • 10 units CFL Sandwich Bread * (or your favorite LP bread, just adjust the phe)
  • 2 c Vegetable Broth, preferably Swanson
  • 1 tsp Salt

Method
 

  1. Tear low protein bread slices (2 slices per serving so there are some leftovers to enjoy the next day) into small pieces and dry in a 225-degree oven until brittle but not brown, 30 to 40 minutes.
  2. Melt butter in a large skillet. Add onions, shallots and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  3. While vegetables are cooking, boil cranberries and cider in a saucepan, stirring occasionally until the cider is absorbed, 6-8 minutes. Add apples to cooked vegetables along with the spices, stirring occasionally until the apples begin to soften.
  4. Transfer the remaining mixture to a large mixing bowl. Add the toasted dried bread and remaining stock; mix to combine. IF MAKING A HIGH AND LOW PROTEIN VERSION: Add 1/4 of the mixture to a medium sized bowl with 2 slices of the dried low pro bread with 1/2 cup stock. Add the remains mixture to a large bowl with a package of high protein dried bread stuffing mix and remaining stock; mix to combine
  5. Transfer stuffing to a buttered shallow baking dish. Bake covered, 30 minutes at 350 degrees.

Nutrition

Serving: 1gCalories: 250.8kcalProtein: 1.321gPhe: 50mgPKU Exchanges: 3.33exch

Notes

Reader Q&A:
Q: Hi. We're making thus for Thanksgiving and we are wondering if we can freeze it before its and also if it can be freezes after being cooked. A: Hey Kalee -- If you are making this today for tomorrow, I would not freeze -- just keep in fridge and bake Thursday. You can certainly freeze leftovers. --- Brenda

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