This is a traditional Thanksgiving side dish without meat in it. Easy to make, especially when you are preparing for a big holiday meal. Using whole-wheat bread rather than regular white bread provides some extra fiber.
Ingredients
Bread
- 12 slices 100% whole wheat bread, cut into ½ inch cubes (about 8 cups)
Oil
- 2 teaspoons canola oil (avocado, sesame, peanut, or light olive oil, or butter)
Apple
- 2 medium, peeled, cored and diced
Onion
- ½ cup, diced
Celery
- ½ cup, diced
Sage
- 1 Tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
Pepper
- ½ teaspoon
Salt
- ½ teaspoon
Parsley
- ¼ cup, chopped
Broth
- 1 ½ cups low-sodium chicken or turkey broth
Egg
- 1 large
Instructions
Step 1
Preheat oven to 375 degrees °F .
Step 2
Arrange bread in a single layer on a baking sheet. bake for 15 minutes, mixing cubes after 8 minutes. Place toasted bread cubes in a large bowl.
Step 3
Heat oil in a large skillet. Add apple, onion, celery, sage, pepper and salt. Sautée until tender, about 5 minutes.
Step 4
Add apple mixture and parsley to bread cubes. Toss to combine.
Step 5
In a small bowl whisk together chicken broth and egg. Add to the breadcrumb mixture and gently combine.
Step 6
Spray 12 muffin tins with cooking spray. Fill with stuffing mixture. Lightly spray stuffing with cooking spray. Bake for 20 minutes or until lightly browned.