Sage Stuffing

30 slice (1oz each) day old, whole grain bread, crusts removed, cut into small cubes

1 Tbsp olive oil

1 large onion, chopped

3 large celery stalks, chopped

1/3 cup coarsely chopped walnuts

½ bunch fresh sage, stems removed, coarsely chopped

3 cups hot, lowfat, reduced sodium chicken broth

1 egg, lightly beaten  or ¼ cup eggbeaters

½ cup dried cranberries or dried cherries, coarsely chopped

Kosher salt and fresh ground pepper to taste


  1. Preheat oven to 375’F.
  2. Heat the olive oil in a large skillet over medium heat.  Add the onions and celery, sauté for 3 minutes.  Add the walnuts and sauté for 2 minutes.  Add in the sage and cook for one minute.
  3. Add the onion sage mixture to the bread.  Pour the hot chicken broth and egg over the bread mixture and mix well.  Add in the cranberries or cherries.  Season with salt and pepper.  Add the mixture to a large casserole dish and sprinkle with paprika.  Bake for about 40-45 minutes or until the top is browned and crusty.


Servings:   12 ½ cup servings

Calories:  190; 6gm fat; 8 gm protein; 28 gm CHO; 385 mg Sodium (before added salt) 5 gm dietary fiber.

EXCHANGES:   2 starch, 1 fat