Sage and Apple Stuffing (Low Fat)


8 Cups cubed stale bread (about 12 slices)
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored, && chopped
1 and 1/2 teaspoons sage, rubbed dried
1 teaspoon thyme, dried
1/2 Cup chopped cranberries
1-1/2 Cup vegetable stock
salt && pepper to taste


Preheat oven to 350 degrees F. Spread bread cubes on a
baking sheet and toast for 15 or 20 minutes, until
lightly toasted. Heat a large non-stick skillet over medium heat. Put
celery and onion into skillet, cover, and allow to sweat for 5 minutes. Add two Tablespoons of the stock and stir to release any browned bits. Simmer until liquid evaporates. Add apples and two more Tablespoons of stock and
simmer, stirring, until liquid evaporates. Stir in sage, thyme, and 1/4 cup of stock, cover, reduce heat to low, && simmer until apples are tender, 5 or 6 minutes. Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, && season with salt and pepper.
Transfer to a 10 cup casserole, lightly coated with non-stick spray, cover, && bake in a 325 degree F oven for 35 to 45 minutes.

Helpful Hints:

note: apples which maintain their shape when baked are best,
Northern Spy is *the* quintiscential choice but Golden
Delicious would be good too.

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