Turkey Stuffing With Very Low Sodium

Recipe by KateL
READY IN: 1hr 15mins
SERVES: 12
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs italian milano sourdough bread, toasted and cubed
  • 12
  • 2
    cups onions, chopped
  • 2
    cups celery, chopped
  • 2
    cups mushrooms, chopped
  • 2
    medium apples, medium to large apples, chopped
  • 1
    cup dry-roasted pecans, chopped
  • 14
    teaspoon ground sage
  • 12
    teaspoon ground thyme
  • 1
    teaspoon ground pepper
  • 2
    teaspoons garlic powder with parsley (Lawry's California Blend)
  • 1
    cup apple juice
  • 12
    cup dried apricot, chopped (optional)
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DIRECTIONS

  • Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
  • Melt butter in large saute pan or 6-quart pan.
  • Saute onion, celery, mushrooms, apples, and pecans together.
  • When vegetables and apples are cooked through, add bread crumbs and spices.
  • Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
  • When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
  • Serve hot.
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