Prep 30 mins
Cook 40 mins
I'm a nut about reverse engineering recipes to make them healthier and guilt free. I had already lost 25 lbs since summer and didn't want to blow my diet. My kids had begged for stuffing, so I decided to make a healthy version of the stuffing my mother used to make us each year. You can make another version of this recipe by omitting the nuts and fruit. You can substitute the raisins with dried cranberries and the pecans with walnuts. Use Smart Balance to sub the light butter. Feel free to add your own spices!
- 1 (9 2/3 ounce) box multi-grain crispbread (Wasa)
- 4 -5 cups fat-free chicken broth
- 1 onion, large
- 6 -8 celery ribs
- 1 cup parsley
- 2 red apples
- 1 cup pecans
- 2 tablespoons extra virgin olive oil
- 3 tablespoons light butter
- 1 cup raisins
- 1 teaspoon marjoram
- 1 teaspoon savory
- 2 teaspoons ground sage
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon seasoning salt
- Preheat oven to 350 degrees.
- In a large bowl or pan, spread out your Wasa Multi-Grain Crispbread slices and pour the chicken broth over it. Let the broth soak in while you prepare the remaining ingredients.
- In your food processor, chop the onion, celery, parsley, apples, and pecans.
- In large saute pan, heat olive oil and butter.
- Place chopped ingredients along with raisins and saute over medium high heat until onions are translucent.
- With clean hands, break up the soaked crispbread.
- Place sauteed vegetables, fruit, and nut mixture over the crispbread. Toss until well combined.
- Pour into casserole dish and bake in preheated oven for 30-40 minutes, or until top is lightly brown. Do not over cook or your stuffing will be too dry. You may also stuff your bird with the stuffing and follow cooking instructions for stuffed bird.