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Cook Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servings, 1 cup eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servings, 1 cup each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings, 1 cup each
Yield:
8 servings, 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscubed whole-wheat bread,(6slices)4cupscubed white sandwich bread,(6slices)Giblets from1turkey, (see Tip), liver discarded1cupwater1½teaspoonscanola oil2stalkscelery, chopped1largeonion, chopped4apples, peeled, cored and chopped4teaspoonschopped fresh sage, or1 1/2teaspoonsdried, rubbed2teaspoonschopped fresh thyme, or1teaspoondried1/2cupchopped fresh or frozen cranberries, (see Tip)1cupreduced-sodium chicken broth¼teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
4cupscubed whole-wheat bread,(6slices)
4cupscubed white sandwich bread,(6slices)
Giblets from1turkey, (see Tip), liver discarded
1cupwater
1½teaspoonscanola oil
2stalkscelery, chopped
1largeonion, chopped
4apples, peeled, cored and chopped
4teaspoonschopped fresh sage, or1 1/2teaspoonsdried, rubbed
2teaspoonschopped fresh thyme, or1teaspoondried
1/2cupchopped fresh or frozen cranberries, (see Tip)
1cupreduced-sodium chicken broth
¼teaspoonsalt
Freshly ground pepper, to taste
DirectionsPreheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.TipsTips: If you don’t have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.Originally appeared: EatingWell Magazine, Holiday Issue 1995
Directions
Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.TipsTips: If you don’t have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
Tips
Tips: If you don’t have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Originally appeared: EatingWell Magazine, Holiday Issue 1995
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Nutrition Facts(per serving)241Calories4gFat42gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
