So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ’em or leave ’em. But stuffing? No way. I gotta have it.
Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!
This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.
And you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.
Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!
CranApple Stuffing
inspired by Betty Crocker
Ingredients:
- 5 cups multigrain French bread, cut into 1″ cubes
- 2 tablespoons wheat germ
- 1/2 cup diced celery [about 2 ribs]
- 1 cup thinly sliced carrot [1 large]
- 1 cup peeled and diced apple [1 medium]
- 2 cloves garlic, peeled and chopped
- 1/2 cup dried cranberries
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup skim milk
- 1 egg, beaten
- freshly ground black pepper
- olive oil
Directions:
In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.
Meanwhile, toss wheat germ with bread cubes in a large bowl.
In a small bowl, whisk together chicken broth, milk, and egg.
After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.
Pour egg mixture over everything and toss to coat.
Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.
Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.
Question of the Day: What’s your favorite healthy substitution?
The Pajama Chef 
There are so many wonderful variations of stuffing. I really do like the ones with apple.
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I’m right there with you–Stuffing is definitely my favorite part of the Thanksgiving feast. I also love adding apples and dried cranberries to mine 🙂 Your recipe looks wonderful!
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I know this isn’t a new idea, but I love to substitute apple sauce for oil when baking! It works amazingly and it tastes great. My mother-in-law always makes a ton of hoomemade apple sauce every year from their apple trees and I use it in my recipes 🙂
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Great recipe! I also love the addition of apples–and I’ve actually never experienced sausage in my dressing. Now that I think about it, I don’t know if I’ve ever had a stellar stuffing–it’s usually just mushy bread. Hmmmm, that may need to change this year!
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This looks delicious! I don’t normally substitute too many healthy things during the holidays, but maybe I should start!
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Mmm stuffing is certainly one of my favorite Thanksgiving foods. I could easily just make my whole meal out of it 🙂
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I loooveee stuffing and am definitely always looking for a healthier alternative! This sounds fantastic. The cran-apple infusion is my kind of dish.
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I made this stuffing and it turned out great. Thanks for the recipe!
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